"As a child I always loved when Christmas came around for many different reasons; the possibility of snow, decorating the tree, the excitement of opening stockings and unwrapping gifts. But one of the things I would enjoy long before and long after the holidays were over was a cup of peppermint hot chocolate with a candy cane. This was especially nice on days where we were snowed in and would come in after a snowball fight or sledding for hours. Where we would sit around the fire and enjoy a cup of steamy delicious hot chocolate. As an adult, I now crave a more sophisticated, less sweet indulgence. So in the spirit of keeping with traditions, I developed this recipe for silky peppermint ganache to enjoy with a peppermint stick. Now all you need is a snowy day and a hot fireplace!"- Katie<
- 6 cups (or 670g) fine quality 70% dark chocolate
- 2 3/4 cups (or 510g) heavy cream
- 1/2 cup (or 65g) sugar
- 1 1/4 tsp peppermint extract
- Toppings of your choice (crushed candy canes, cocoa nibs, sprinkles, or cookie pieces)
- 40 Peppermint sticks (or lollipop sticks)
To make the ganache:
- In a large microwave-safe bowl, gently warm chocolate in the microwave in 30 second bursts, stirring in between, until mostly melted. Meanwhile, in a small saucepan, bring cream and sugar to a boil.
- Slowly pour hot cream over the mostly melted chocolate while whisking vigorously.
- Once cream is incorporated, add peppermint extract and stir to combine.
- Refrigerate for at least one hour.
To assemble the pops:
- In a small bowl, prepare your topping of choice by crushing or crumbling it into small pieces if necessary.
- Scoop 1 ounce (about 1 1/2 inch diameter ball) of chocolate ganache and roll into a ball with your hands.
- Toss into bowl with your topping and roll until coated.
- Press a peppermint stick into each truffle ball and chill until serving.
- Flavor and texture are ideal at room temperature.
- Store leftovers chilled.