Candy Cane Milk Chocolate Truffles (with just 4 ingredients)

These candy cane milk chocolate truffles were first published on my previous blog, The Culinary Jumble, in December 2017. The recipe and images remain unchanged. 

I love chocolates and there’s just something so thrilling about getting a box. Perhaps it’s because I don’t buy them for myself and only receive them as a gift. I love the anticipation that builds when taking off the wrapping and lifting the lid for the first time, wondering what delights are going to be unveiled, followed by the delicious quandary over which one you are going to choose first.

However, there’s a downside with shop-bought chocolates: there is invariably one or two you don’t like (does anyone like orange or strawberry creams?). But what if you could have only the yummy and none of the yucky? Well, if you make your own, that’s exactly what you will have.

Homemade truffles are simple to make. They are a staple in my kitchen for good reason and recently, I’ve made festive gingerbread truffles and healthier hazelnut avocado truffles.

They really are just a bit of chocolate, butter and cream all melted together, rolled about a bit and then covered with whatever takes your fancy. It’s Christmas soon (no, really?) and so these are a candy cane version, but you really could use anything.

The measurements below made around ten candies but you could easily double the ingredients to make more.

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Candy Cane Milk Chocolate Truffles

Ingredients

• 200g milk chocolate
• 3 tablespoons cream
• 1½ tablespoons butter
• candy canes (crushed until fairly fine)

Instructions

• Using a Bain Marie (or double boiler) gently melt the butter, chocolate and cream together. Stir to combine everything, take off the heat and allow to cool.
• Place the pan in the fridge for an hour or two, just until the truffle mixture has hardened but is still pliable.
• Using an ice-cream scoop or spoon, scoop up the mixture and quickly roll into balls. Drop in the crushed candy canes and roll about until an even coverage is achieved. Pop back in the fridge until you are ready to eat them. Enjoy!

Notes

• If you wanted to add a touch of mint essence or any other flavor, you could.
• Use anything to cover the truffles with - crushed gingerbread would make a lovely Christmassy alternative.