Okay, the first thought when I made these and took a picture of them was ‘don’t these little guys look like snowballs’? Maybe this is influenced by the snow apocalypse that we had last week. Beautiful little snowballs covered in pink (and this is my friend Catherine’s description) “fairydust”. A perfect description for these truffles.
They’re beautiful and absolutely delicious. I’ve always been a huge fan of white chocolate…way more so than dark chocolate and the flavor combination of white chocolate and peppermint is perfect. The only disclaimer to this recipe is please please please make sure the ganache reaches room temperature before refrigerating it. Otherwise it absolutely positively will separate out. Otherwise, these are a cinch to make!
Peppermint White Chocolate Truffles
8 ounces white chocolate, chopped
2 tablespoons heavy cream
1 tablespoon corn syrup
1 teaspoon peppermint extract
1 tablespoon unsalted butter
20 peppermint candies, or 1/2 cup precrushed peppermints
Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.
Remove from heat. Add the peppermint extract and the butter, stir slowly until combined.
Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out !)
Put the peppermint candies in a plastic baggie and crush them with a kitchen mallet until they are in tiny pieces. Place in a small Pyrex dish or a ramekin.
Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.
Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.
You can also freeze truffles for up to one month.
Source: My Madison Bistro