Anneliese McCracken
3 Tbsp. butter
¼ c. heavy cream
3 Tbsp. sugar
4 c. bittersweet chocolate
1 ½ tsp. peppermint extract
1 ½ tsp. vanilla
5 peppermint candy canes, crushed
Bring cream, butter and sugar to a simmer. Remove from heat and add chocolate. Stir till all melted, add extracts, and pour into a shallow pan. Refrigerate loosely covered overnight. When ready to roll truffle balls, bring chocolate to almost room temperature. Scoop 1 inch balls and roll in crushed candy canes. Makes 30 truffles.
(The chocolate hardened too fast for me to add the extracts…so imagine how good they are supposed to taste!!)
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