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Cookies and Cream Candy Cane Truffles Recipe

cookies and cream candy cane truffles

Cookies and Cream Candy Cane Truffles

This is another easy and fabulous Christmas treat to make in advance, freeze and hand out as gifts, have on hand for visitors or decorate the table on Christmas Day.

And when I say it’s easy I am not exaggerating; all you need is a food processor to crush up some store-bought biscuits and candy canes, add some melted chocolate and cream and dip into more melted chocolate.

I made these for the first time last year and they were a huge hit. In fact, they were too big a hit for my husband and I had to hide them from him or they would have been gone that night…

Adapted from Donna Hay’s Christmas 2014 magazine

Ingredients

10 candy canes

300g cream-filled chocolate biscuits (Oreos or Delta Creams)

200g dark chocolate, melted

2 tsp vanilla extract

1/3 cup cream

200g dark chocolate, melted, extra to coat

Method

Place the candy canes in a food processor and process until ground. Remove 2 tbsp of the mixture and set aside. Make sure you cover this with a bit of cling wrap especially if it’s a hot day or they will stick back together again (but you can smash it up with a back of a heavy knife if they do).

Add the biscuits to the processor with the remaining candy cane and process until finely ground. Add the melted chocolate and vanilla and process until well combined. Add the cream and process until just combined.

Transfer the mixture to a bowl and refrigerate for 15 minutes or until firm.

Roll tablespoons of the mixture into balls and dip into the extra melted chocolate.

cookies and cream candy cane truffles

Place on a lightly greased baking tray lined with non-stick baking paper. Sprinkle with the reserved crushed candy cane and refrigerate for 1 hour or until set.

cookies and cream candy cane truffles

Cookies and Cream Candy Cane Truffles Recipe

Ingredients

  • 10 candy canes
  • 300g cream-filled chocolate biscuits (Oreos or Delta Creams)
  • 200g dark chocolate, melted
  • 2 tsp vanilla extract
  • 1/3 cup cream
  • 200g dark chocolate, melted, extra to coat

Instructions

  1. Place the candy canes in a food processor and process until ground. Remove 2 tbsp of the mixture and set aside. Make sure you cover this with a bit of cling wrap especially if it’s a hot day or they will stick back together again (but you can smash it up with a back of a heavy knife if they do).
  2. Add the biscuits to the processor with the remaining candy cane and process until finely ground. Add the melted chocolate and vanilla and process until well combined. Add the cream and process until just combined.
  3. Transfer the mixture to a bowl and refrigerate for 15 minutes or until firm.
  4. Roll tablespoons of the mixture into balls and dip into the extra melted chocolate.
  5. Place on a lightly greased baking tray lined with non-stick baking paper. Sprinkle with the reserved crushed candy cane and refrigerate for 1 hour or until set.
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pink post it note recipe blogger CarolynCarolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.

 

 

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