These Candy Cane Cocoa Truffles are made with milk chocolate, heavy whipping cream, and candy cane hot chocolate mix.
What I am about to say will be upsetting to some…I’m not really a chocolate gal.
I mean I like it but it’s not my top pick.
I would much rather have something vanilla or caramel flavored.
If I’m eating Neapolitan ice cream I am eating the chocolate flavor last.
But I do enjoy a good cup of hot chocolate; in fact it may be my favorite beverage of all time.
A few years ago my friend gave me a little gift bag and in it was a single size serving of Stephen’s Candy Cane Cocoa.
I fell in love with it right away before even drinking if for the cute happy bear smiling while drinking his cocoa on the package (see below).
And when I made the cocoa, it was nothing but pure love.
I love the fact that it is a milk chocolate cocoa and that it has real bits of candy cane throughout it.
See the best cocoa for me is at Christmas time when I can have my cocoa with marshmallows and a candy cane to stir, so for a cocoa to combine that for me was awesome.
The first year all I could find were the small packets of it.
The next year I found it in a can at an upscale grocery store and jumped around a little bit.
Then the next year there is was a Costco in all its giant canister glory. I snatched it up and hurried home.
This year is no different.
I have been drinking this cocoa since it was out on the shelves (and in case you are wondering Stephens didn’t pay or ask me to say anything about their cocoa I just love it).
I hadn’t really made any candy this holiday season so I thought I would make the easiest of the candies…truffles.
And what better way to pay respect to my favorite cocoa flavor than to make it into Candy Cane Cocoa Truffles.
I thought since these were chocolate that I would be alright and maybe eat one or two, um no.
I popped so many of these in my mouth my Santa list should now read new pants one size up. 😛 P.S. It’s a great day to buy my cookbook.
Want more Peppermint Recipes?
- 8 ounces milk chocolate chips (or semi-sweet if you prefer)
- 1/2 cup of heavy whipping cream
- 1 1/3 cup hot cocoa mix (I used Stephen’s Candy Cane Cocoa), divided
- In a small, heavy saucepan bring the heavy whipping cream and 1/3 cup of the cocoa mix to a simmer.
- Whisk occasionally to make sure the cocoa is dissolving into the cream.
- You are wanting to get it hot and the cocoa fully dissolved…just as if you were making regular cocoa.
- Place the chocolate in a medium bowl and pour the cream over the chocolate and let it stand for a few minutes then whisk until smooth.
- Let chocolate cool down and then place in the fridge with plastic wrap over the top for two hours.
- Remove and with a teaspoon roll out balls of the chocolate.
- Roll in your hands quickly and place on a baking sheet lined with parchment or wax paper.
- Roll in the remaining hot chocolate and place into the refrigerator.
- Keep stored in fridge for up to a week. .