Prep Time::40 mins
Cook Time::5 mins
Additional Time::30 mins
Total Time:: 1 hr 15 mins
Servings::12
Yield::12 truffles
Ingredients
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⅔ cup heavy cream
1 (4 ounce) bar semisweet chocolate, finely chopped
1 (4 ounce) bar bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
½ teaspoon vanilla extract
⅛ teaspoon fine sea salt
Coatings:
1 (0.81 ounce) package freeze-dried strawberries
10 starlight hard peppermint candies
¼ cup unsweetened cocoa powder
¼ cup powdered peanut butter (such as PB2®)
Directions
Heat cream in a small saucepan over medium until steaming, about 5 minutes.
Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.
Cook's Note:
I don't recommend using chocolate chips as they won't melt properly.
Editor's Note:
Nutrition data for this recipe includes the full amount of each coating. The actual amount of coatings consumed will vary.