The best Homemade Christmas truffle Recipe

0 Start by finely chopping 8 ounces of semi-sweet chocolate, and lining a cookie sheet with parchment paper.
1 In a small pan, combine the chopped chocolate and heavy cream. Melt the chocolate over low heat, stirring constantly, until smooth and creamy. Be sure to keep the heat low and avoid letting it boil.
2 Remove from heat, stir in the peppermint extract, and mix well to distribute the flavor evenly.
3 Cover the chocolate mixture and refrigerate it for at least 1.5 hours, or until it’s firm enough to handle.
4 Once chilled, use a spoon or small cookie scoop to portion the truffle mixture and roll it into 1-inch balls with cold hands to prevent melting. Place the truffles on a parchment-lined tray. If they feel too soft, pop them back in the fridge while you melt the remaining chocolate.
5 Melt the remaining 4 ounces of chocolate in a small, deep dish using a double boiler. You can also place the chocolate in a microwave-safe bowl and heat in the microwave in 30-second increments, stirring in between.
6 Using a fork, dip each truffle into the melted chocolate, ensuring it’s fully coated. Let any excess chocolate drip off on the rim of the dish, then place the truffle on the prepared baking sheet lined with parchment paper. Immediately top with sprinkles and crushed candy cane for that festive touch.
7 Refrigerate the truffles for about 30 minutes to set. Keep them refrigerated until you’re ready to serve.