Imperial Sugar
Imperial Sugar

Peppermint Hot Cocoa Truffle Starters

Peppermint Hot Cocoa Truffle Starters



    1. Pour chocolate chips into a large mixing bowl. Set aside.
    2. In medium pot, combine candy canes, sugar, salt and cream, bring to a boil.
    3. Immediately pour cream mixture over the chocolate chips and stir until smooth and silky. Allow to cool to room temperature.
    4. Cover and refrigerate to solidify.
    5. Scoop out golf ball size portions and roll into a rough ball shape then roll in crushed candy canes.
    6. To turn truffle into hot cocoa, melt it in 10-12 ounces of hot milk, or half and half if you are feeling very decadent.
    Imperial Sugar Insight

    You can mix it up a bit by replacing the candy canes with 1/2 cup granulated sugar and keep it plain or add natural oils and extracts such as orange or raspberry. Keep the oils to about 1/2 teaspoon or less to taste and extracts to about twice that much.  Let your imagination run wild!

    Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.