This is my holiday gift to you, my dear readers. These truffles are dark as midnight inside, with tiny specks of peppermint. I wish I could send you each a tin of these to grace your holiday table, but I will have to settle for just giving you the recipe. These truffles are simple to make if you have a handi chopper or food processor to grind the crackers and candy canes, and they are so sweet and creamy and dark.
I was up way past midnight last night visiting with a very good friend … still I woke early and am anxious to see my wonderful family. I’m waiting to wake my children, though because before I go I want to get this holiday gift off to you and to thank you. When I started this blog in July, I never dreamed all the places it would take me and the amazing people I would meet along the way. I have seen and tasted so many things I never even dreamed of. I look forward to waking every morning to see what my foodie friends are creating and doing. You inspire me, cheer me on, lift me up when I am down, and I hope I do the same for you. If you are on facebook and you haven’t thought to click the “Like” button for Sumptuous Spoonfuls yet, I would love it if you would join our virtual community of foodie friends. The ideas you see on this blog are very often inspired by these sweet people.
Whatever you are celebrating this weekend, whether you are alone or with family, I am sending wishes for peace, love, and joy in your heart.
Midnight Peppermint Truffles
- 1 sleeve of chocolate graham crackers, crushed until they are a fine powder
- 1/4 – 3/8 cup creme de menthe liqueur or peppermint schnapps
- 1/2 teaspoon peppermint extract
- 1/8 cup of cocoa
- 1 teaspoon of vanilla
- 1/4 cup crushed peppermint candy canes (ground into a fine powder)
- An 8 oz package of light cream cheese
- Dark chocolate and/or white chocolate for dipping (1 used 1 ghirardelli 60% cocoa dark chocolate bar for about 2/3 of them, then 2 squares of almond bark for the rest.)
- Extra crushed candy canes or crushed pretzels for dusting or rolling
- Put the graham crackers, liqueur, peppermint extract, and crushed candy canes in a medium bowl and mix well.
- Mix in the cream cheese until the mixture is smooth. It will be soft and sticky.
- Form into small balls about 3/4 inch in diameter or so and stick in the freezer until they are firm.
- Melt the dipping chocolate in the microwave, stirring frequently (or on the stove) and dip each ball till covered.
- Decorate them as you please: I dusted some with crushed candy canes, drizzle dark chocolate with a bit of white chocolate (or vice versa), rolled some of them in crushed pretzels and others I rolled in the crushed candy canes. I think my favorite “finish” is the drizzle of white chocolate over the dark … but the crushed candy cane “dust” on top is also pretty.
- Store in an airtight container in the refrigerator.