Candy Cane Truffles (Vegan)
These sweet, minty, and decadent treats are an ideal indulgence for the holiday season. Combining rich dark chocolate, fragrant peppermint extract, and crushed candy cane pieces, each bite captures the essence of Christmas. Few things are more luxurious during this time of year than smooth, creamy chocolate complemented by sweet, refreshing flecks of peppermint, all wrapped into a delightful two-bite confection. Simple to prepare, dairy-free, and irresistibly festive, they make a perfect addition to any holiday gathering or gift box.
What you will need:
These truffles are all about candy canes and chocolate. I used dark chocolate for the ganache and for the dipping chocolate. I am a fan of Yum Earth and I used their candy canes – No Red 40. I can find the candy canes at Target, and I have also ordered them from Amazon. If you choose to decorate with the white chocolate drizzle, dairy free white chocolate can sometimes be difficult to find. If I cannot find it locally, I will order it from Amazon. The rest of the ingredients are all pantry friendly items.
Ingredients:
- dark chocolate – I used Lindt Excellence 70% Chocolate Bar
- dairy free white chocolate – I used Easy Life Mini White Baking Chips
- coconut oil
- candy canes – I used Yum Earth Organic Candy Canes
- peppermint extract
- vanilla extract
- plant based heavy cream – I used Country Crock Dairy Free Heavy Cream
How to:
Start by crushing the candy canes into small pieces. You’ll need about 4 tablespoons of finely crushed candy canes for the recipe, which should come from roughly three standard-sized ones. If you want a little extra for decorating the truffles, feel free to crush a bit more.
To make the chocolate ganache base for truffles, place the chocolate in a heatproof bowl and set it aside. In a small saucepan, add the heavy cream and bring it to a simmer over medium heat. Once a simmer is reached, remove the pot from the heat and pour the cream over the chocolate.
Allow the chocolate and cream to sit for about 5 minutes. Stir the chocolate and cream together until fully combined and smooth. Add the finely crushed candy canes, vanilla extract and peppermint extract to the chocolate and stir until all ingredients are well incorporated. Cover the ganache and place it in the refrigerator to set. This will take one to two hours.
Once the ganache has set, start scooping the truffle balls. Each truffle is a 1/2 tablespoon of ganache. As you scoop the truffles, place them on a parchment-lined pan.
The truffles can be rolled and smoothed out as you scoop them; I chose to place them in the freezer and allow them to freeze before smoothing them out. It is less messy that way. I left mine in the freezer for about 45 minutes. They will not freeze solid, but they will be manageable while dipping. If you freeze them and then roll them, return them to the freezer while you prepare the dipping chocolate.
To prepare the dipping chocolate, place the chocolate and coconut oil in a double boiler. Over medium heat, melt the chocolate and oil together, making sure to stir occasionally.
I pour the melted chocolate into a glass measuring cup, which makes dipping the truffles much easier. I usually use a toothpick for dipping, as it’s the simplest method. While it does leave a small hole, it can easily be covered with drizzled chocolate or decorations. Just dip the truffles, tap off any excess chocolate, and place them back on the parchment-lined pan.
To make the white chocolate drizzle, place the white chocolate and coconut oil in a microwave-safe bowl. Heat in 10-second intervals until melted, being careful as dairy-free white chocolate melts quickly and can burn easily. Stir in the peppermint extract until well combined.
Drizzle the tops of the truffles with the melted white chocolate. Decorate the truffles by sprinkling them with a few pieces of crushed candy cane. Place the truffles in the refrigerator to set.
Store the truffles in the refrigerator until you are ready to serve them.
Alright, let’s get started. Please make and enjoy!
Candy Cane Truffles (Vegan)
Ingredients
Truffle
- 180 grams dark chocolate bar – broken into pieces
- 90 ml plant based heavy cream
- ¼ tsp peppermint extract
- ½ tsp vanilla extract
- 4 tbsp finely crushed candy cane = about 3 regular size candy canes
Dipping Chocolate
- 100 grams dark chocolate bar – broken into pieces
- ¼ tsp coconut oil
White Chocolate Drizzle
- 30 grams dairy free white chocolate
- ¼ tsp coconut oil
- 3 drops peppermint extract
- crushed candy cane for decoration
Instructions
Truffle
- Finely crush 3 regular size candy canes – you will need 4 tablespoons of crushed candy cane for the ganache, set them aside for later. Crush a little extra if you would like some to decorate the tops of the truffles.
- Add the chocolate to a small heat safe container and set aside. To a small pot, add the heavy cream. Place the pot over medium heat and bring the cream to a simmer. Do not allow it to boil. Remove the pot from the heat as soon as the simmer is reached and pour the cream over the chocolate and allow it to sit for 5 minutes.
- Stir the chocolate and cream together until fully combined and smooth. Add the vanilla extract, peppermint extract and crushed candy canes to the ganache and stir until all ingredients are fully combined. Cover the ganache and place it in the refrigerator until set – this took about 2 hours.
- Once the ganache is set, remove it from the refrigerator and begin forming the truffle balls. Each truffle is ½ tablespoon of ganache. Scoop all of the truffle balls, placing them on a parchment lined pan. Once all of the truffles are scooped, place them in the freezer.**Freezing the truffles will make rolling them and smoothing them out easier.
- Once frozen, remove the truffles from the freezer, roll each truffle between your palms to smooth them out and then place them back in the freezer while you prepare the dipping chocolate.
Dipping Chocolate
- To prepare the dipping chocolate, place the chocolate and coconut oil in a double boiler. Over medium heat, melt the chocolate. Make sure to stir the chocolate and coconut oil occasionally as it is melting. Once fully melted, remove the chocolate from the heat.
- Remove the truffles from the freezer and begin dipping them in the chocolate.I like to pour my melted chocolate into a glass measuring cup; it makes dipping the truffles easier. I also like to use toothpicks to dip the truffles into the chocolate. A small hole is left behind, but a little chocolate or decoration covers that up. Make sure to tap off any excess chocolate and place the covered truffles back onto the parchment lined pan.
White Chocolate Drizzle
- Place the dairy free white chocolate and coconut oil in a small microwaveable container. Heat the chocolate in 10 second increments until melted – be careful – dairy free white chocolate melts/ burns quickly and easily.
- Once melted and smooth, add the peppermint extract and mix well.
- Drizzle the white chocolate over the top of each truffle. Decorate each truffle with a sprinkle of crushed candy cane. Place the truffles in the refrigerator to set.
- Store the truffles in the refrigerator until you are ready to serve them.
