Oh how I love some no-bake baking around the holidays. Sweets that I can whip up without turning on my oven are at the top of my favorites list. I pinned these little nuggets of Christmas goodness from Bakers Royale last year and they caught my eye as a must make this year.
I'd never made truffles before but they were very simple...
Peppermint Crunch Truffles
(adapted from Bakers Royale)
Ingredients:
1 bag Ghiradelli 60% Cocoa Bittersweet Chocolate (if you don't like dark use what you like)
1/2 cup heavy cream
1 package Andes Peppermint Crunch Thins (crushed)
Place chocolate & cream in a double boiler or heatproof heavy bowl over simmering water. Let heat and whisk until chocolate is fully melted. Remove from heat and let cool before placing in the fridge for about 3 hours (mine sat overnight).
Once cooled use a melon baller to scoop out chocolate rounds and place on parchment paper. Use hands to finish forming into balls then roll in crushed peppermint Andes. Give truffles one last roll with hands to press mints into them.
Quick tip: Even if you scoop out a perfect ball shaping them with your hands is messy but important: it warms them just enough to help the crushed mints stick.
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