I pinned a recipe just today from Not Without Salt for a fresh mint ganache to add to hot milk to make a yummy cocoa. A huge lover of all things mint, the Mister has added this to my to-do list. My mom brought a ganache tart to Thanksgiving (who needs pumpkin pie when you can have chocolate?) and the December 2011 issue of Martha Stewart Living has a whole section of ganache tips and recipes. Ganache is everywhere I’m looking these days, so truffles seemed like a perfect idea.
The amazing thing is that I was just getting ready to pull books to find a great truffle recipe Saturday, when in comes the mail with the latest Cook’s Illustrated. And the best part is, there’s a truffle recipe. I couldn’t have planned that better, for sure. There was an auction at church and I was to bring a sample-sized item and truffles seem to fit the bill: luscious flavors packed in a bite-size package.
I love the recipe, it is super simple and turns out a truffle that is creamy and so very smooth. I made a few flavor and ingredient modifications to end up with the recipe you see here, but you can find the original in the January/February 2012 Cook’s Illustrated.
When rolling peppermint truffles you will definitely want to have some cocoa on your hands for rolling these, but not a lot or the candy bits will not stick. To get candy cane bits, put six or so candy canes in a freezer zip top bag and hit with your rolling pin. Friends don’t let friends make candy cane bits in the food processor. If you use the food processor, because of the nature of hard candy, you will end up with sticky (read: easily clumping, hard-to-evenly-spread) pink powder. People think “berry” with pink, not “peppermint”. Kind of lame. Also, it’s very satisfying to hit things with a rolling pin. If you end up with tiny holes in the bag, you are doing it right.
The Mister has already requested that I get my hands on some raspberry extract for a special batch just for him. What flavor would you use in your dream truffles?