Peppermint Schnapps Christmas Truffles
The weather outside is frightful but Peppermint Schnapps Christmas Truffles are oh so delightful. Made with four simple ingredients these no-bake truffles are infused with peppermint liqueur then sprinkled with crushed candy canes. Add a hint of alcohol to your Christmas cookie tray with this festive indulgence.
Ingredients
- 20 ounces 72% cacao dark chocolate bars divided and chopped
- 1 cup heavy whipping cream
- 1/3 cup peppermint schnapps
- 4 candy canes crushed
Instructions
- Chop 10 ounces of chocolate and place into a heat-safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a slow boil over medium high heat.
- Pour hot cream over dark chocolate and let the mixture sit undisturbed for 5 minutes. After chocolate has melted, add peppermint schnapps then stir until smooth.
- Refrigerate for 2 hours.
- Line a baking sheet with parchment paper and set aside.
- Scoop chilled truffle mixture into tablespoon-sized measurements. Dust palms of hands with cocoa powder and roll truffles into balls. Place truffles on prepared cookie sheet and freeze for 20 minutes.
- After truffles have chilled in the freezer, chop remaining chocolate and place in a heat-safe bowl. Microwave in 30 second increments, stirring after each, until smooth and melted.
- Using a fork, dip a truffle into melted chocolate. Spoon extra chocolate over the top to ensure even coverage.
- Gently tap off excess chocolate then nd place truffle back on baking sheet and sprinkle with crushed candy canes.
- Repeat the chocolate dipping and candy cane sprinkling process for the remaining batch.
- Chill truffles in the refrigerator for 10 minutes until chocolate sets.
- Serve at room temperature.
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 2 weeks.