Every year I have great intentions of making beautiful truffles and handing them out to all my friends in pretty little gift boxes. And this is the year I’m finally making those visions of truffle candies dancing in my head come to life. I’d like to say I’m just a lot more organized this time around but in reality I owe my ability to whip up enough gift-worthy fancy candy creations to finally having found a foolproof, scorch-free and effortless way of melting chocolate. My secret weapon? You may have guessed it… my rice cooker!
I absolutely love the combination of crunchy candy cane crumbles mixed in with chocolate but since my husband is a weird one and will not eat peppermint I created a pure cocoa version as well. Once again, the flavor combinations for this recipe are endless but here are a few ideas: orange liquor coated in candied orange peel or coffee rolled in crushed espresso beans.
8 oz good quality dark chocolate, chopped
1/4 cup heavy cream
2 drops peppermint extract
1 cup candy canes, crushed
Add 1 cup of water to the inner pot of your rice cooker and set a heatproof clear bowl over the pot. Set to Steam and add the chocolate and cream to the bowl. As the mixture heats gently whisk together.
Once chocolate is melted add the peppermint extract. Place the bowl in the refrigerator to cool for an hour.
Let sit at room temperature for 2 hours before scooping out small gum ball size portions and rolling them between your fingers until plump and round. Set aside.
Place crushed candy canes in a bowl and drop two truffles in at a time and roll them to coat. Remove and place in a box or gift bag before they all end up in your mouth.
For a pure cocoa truffle: Follow the same recipe as above, swapping the peppermint extract for 2 teaspoons coffee liquor, and the crushed candy canes for 1/2 cup of unsweetened cocoa powder.