Ingredients:

  • 8 oz bittersweet chocolate (60% cocoa solids or higher), finely chopped
  • 1/2 cup heavy whipping cream (minimum 36% milk fat)
  • 1 tbsp unsalted butter, room temperature
  • 1/2 tsp sea salt
  • 1/4 cup Dutch-processed cocoa powder
  • 1/2 cup crushed candy canes
  • 2 tbsp edible gold dust or sprinkles

Instructions:

  1. Chop 8 oz bittersweet chocolate into very fine, uniform pieces. Note: Smaller pieces melt more evenly and prevent the cream from cooling too fast.
  2. Heat 1/2 cup heavy whipping cream in a small saucepan over medium heat until small bubbles appear around the edges.
  3. Pour the hot cream over the chopped chocolate in a heat proof bowl. Note: Let it sit for 5 minutes without touching it to allow the heat to penetrate.
  4. Add 1 tbsp unsalted butter and 1/2 tsp sea salt to the mixture.
  5. Gently stir the mixture starting from the center and moving outward until the liquid is glossy and dark.
  6. Cover the surface with plastic wrap (touching the ganache) and chill for 4 hours until firm to the touch.
  7. Scoop the chilled ganache into 2.5 cm balls using a spoon or scoop.
  8. Roll the balls quickly between your palms until they are smooth and round.
  9. Dredge the truffles in 1/4 cup cocoa powder, crushed candy canes, or gold dust.
  10. Store in the fridge or serve immediately until the coating is set and matte.