Chocolate Ganache Peppermint Pops

Chocolate Ganache Peppermint Pops

Chocolate Ganache

"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:

  1. 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.
  2. Slowly pour hot cream over the mostly melted chocolate while whisking vigorously.
  3. Once cream is incorporated, add peppermint extract and stir to combine.
  4. Refrigerate for at least one hour.

To assemble the pops:

  1. In a small bowl, prepare your topping of choice by crushing or crumbling it into small pieces if necessary.
  2. Scoop 1 ounce (about 1 1/2 inch diameter ball) of chocolate ganache and roll into a ball with your hands.
  3. Toss into bowl with your topping and roll until coated.
  4. Press a peppermint stick into each truffle ball and chill until serving.
  5. Flavor and texture are ideal at room temperature.
  6. Store leftovers chilled.

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