Ah, Christmas candy, my favorite kind of Christmas indulgence. I LOVE homemade Christmas candy. Luckily I am surrounded by family that knows a thing or two about making it. My mom makes homemade fudge like no one else, my grandparent’s peanut brittle is THE BEST and my aunt Theresa makes divinity that is out of this world. I guess you could say that candy making runs in my blood! Hence my love for homemade marshmallows, chocolate covered cherries, toffee, truffles…so many divine options.
For Thanksgiving I had FOUR different kinds of truffles that I wanted to make but between making three different pies, cherry cheesecake and brownies, plus a myriad of non-dessert food, I only got around to making one. Sigh. Just not enough hours for all the baking and cooking. But it’s ok because the truffles were scrumptious! They’re a combination of coffee, peppermint and dark chocolate. It’s all mixed up with a touch of cream cheese which makes the center of the truffle almost cheesecake-like! So good.
Oh and yes, I WILL be making those other truffles and sharing the recipes, don’t you worry.
Enjoy!
- 1 c. Bittersweet or Dark Chocolate Chips (I prefer the Ghirardelli 60% Bittersweet)
- ½ c. Heavy Whipping Cream
- 3 T. Instant Coffee
- 4 oz. Cream Cheese, softened
- 1 lb. Dark Chocolate Candy Coating
- 4 Candy Canes, crushed
- Place chocolate chips in a small bowl. In a small saucepan over medium heat, warm the cream just until it begins to boil. Quickly stir in the instant coffee until it has dissolved and pour over the chocolate chips. Stir until the mixture is smooth. Let cool until it is barely warm. In the bowl of an electric mixer, beat the cream cheese until smooth and slowly beat in the chocolate ganache mixture. Place mixture in the refrigerator until stiff, about one hour.
- With a melon baller or small spoon, scoop out 1½" mounds onto a foil lined baking sheet. Place in the freezer for about 15 minutes. Meanwhile, melt the dark chocolate candy coating in the microwave at 20 second intervals, stirring between each, until completely smooth. Using the palm of your hands, shape the truffle mounds into balls and dip in the melted candy coating. Top immediately with crushed candy canes. Serve immediately or store in a single layer in an air-tight container.
Let’s start with the Ghirardelli chocolate… I could eat my weight in that stuff! I am in love with this recipe!! I am not a professed candy-maker, but I think I can handle these. And if not then I could keep trying verrrrryyyy happily.
Heather, I totally agree…I LOVE Ghirardelli. And not too worry…these are truffles are crazy easy to make!!