Author Pam - For the Love of Cooking / Original by Foodie Crush
16ozsemi-sweet chocolate chips
8ozdark chocolate melting wafers
½ + ⅛tspcoconut oil, divided
1ozwhite chocolate melting wafers
2tbsppeppermint candy, crushed
Prepare the ganache by combining the chocolate chips and heavy cream in a saucepan over medium-low heat. Cook, stirring often until the chocolate is completely melted and smooth. Remove from heat and pour into a glass bowl. Stir in the peppermint extract.
Cover with plastic wrap and refrigerate overnight.
When ready to mold, let the ganache sit on the counter for about 5 minutes. Prepare a baking tray with parchment paper.
Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball. Freeze for at least 30 minutes.
Place the dark chocolate wafers in a deep jar or coffee cup and add 1/2 tsp coconut oil. Melt in the microwave, heating for 30 seconds, then stirring, and repeating by 15-second increments until nearly melted. Stir until completely smooth and fully melted. Don’t overcook!
Holding the toothpick, dip the truffle into the melted dark chocolate, swirling until it's completely coated. Gently shake the truffle into the cup/jar to remove excess chocolate from the truffle. Gently scrape the bottom of the truffle on the side of the cup/jar then place on the lined baking sheet.
After a few minutes, the chocolate will harden, gently remove all of the toothpicks from the truffles.
Place the white chocolate melting wafers in a glass bowl along with 1/8 teaspoon of coconut oil. Place in the microwave and heat for 30 seconds then remove and stir. Place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds, if needed. Remove and stir until completely melted.
Spoon the melted white chocolate into a small zip-lock bag. Cut a super small hole in the corner of the bag and drizzle the white chocolate back and forth over a truffle covering the toothpick hole.
Immediately sprinkle some crushed peppermint candy crumbs on top of the melted white chocolate before moving on to the next truffle.
Store in an airtight container in the refrigerator. Enjoy.