Don’t feel limited by Heather Bertinetti’s peppermint coating — you can flavor these truffles with your favorite ingredients.
Peppermint Chocolate Truffle Recipe
8 ounces plus 1 pound dark chocolate, finely chopped, divided
1/4 teaspoon salt
Crushed peppermint candies or cocoa powder, for dredging
Place the cream in a small pot over medium heat and bring it up to a bubble. In a medium mixing bowl, pour the cream over the 8 ounces of chocolate, add the salt to the bowl and stir slowly to fully melt the chocolate and incorporate all of the ingredients. Cover the ganache with plastic and allow it to set at room temperature until firm, about 1 hour.
Using a small scoop, portion the ganache out into 1-inch balls and roll them in your hands to make sure they’re completely round.
When all of the truffles are formed, melt the remaining chocolate over a double boiler. Dip the truffles in the melted chocolate and roll them around in your hands again to make sure they’re entirely coated. Immediately toss the truffles in peppermint candies or cocoa powder and toss them to evenly coat.
Refrigerate the truffles until firm, about 30 minutes. Keep them refrigerated until you’re ready to serve them.
In association with Rachael Ray at www.rachaelray.com/