Sixth Course’s Peppermint Schnapps Candy Cane Truffles
Makes about 35 truffles
At their Mission District confectionery, Sixth Course, pastry chefs Bridget Labus and Gianina Serrano make a variety of truffles that are infused with spirits like St. George Whiskey, amaretto and sparkling wine. This festive, home kitchen-friendly version of their peppermint schnapps truffle would make an excellent host gift for holiday parties. 10 ounces dark chocolate (62% or less), chopped 3 tablespoons room-temperature unsalted butter Pinch kosher salt ½ cup heavy cream 1⁄3 cup peppermint schnapps ½ teaspoon peppermint extract 4 candy canes 1 cup powdered sugar 1 cup cocoa powder, optional
Instructions: Place chocolate, butter and salt in a large microwaveable bowl. Bring the cream to a boil, then pour over the chocolate. Stir with a spatula until incorporated. (You can also use an immersion blender.) If there are unmelted lumps, microwave for 5 seconds and stir; repeat until lumps are gone. Add the schnapps and peppermint extract. Stir or blend until smooth. Let the chocolate mixture chill in refrigerator for at least 60 minutes.
Line a baking sheet with parchment paper or a silicone mat. Using a melon baller or small ice cream scoop (Labus and Serrano use a size #100 scoop), scoop the chocolate into balls and place onto the parchment paper. Return to the refrigerator for 30 minutes.
Place the candy canes and powdered sugar in a food processor and blend until the candy canes have broken into small pieces.
Place candy-cane mixture in a bowl and add a few chocolate balls. Roll around until coated. Leave in the coating for 30 seconds, then place on parchment paper. Instead of candy canes, you can toss the chocolate balls in cocoa powder; or do a mix of the candy cane and cocoa powder. (Reserve the candy cane mixture to toss the truffles once more before serving, if desired.)
Let the truffles set in a cool, dry place for an hour or store in an airtight container in the refrigerator. Allow the truffles to come to room temperature before serving.