Beat this flour mixture into your chocolate mixture alternating with the sour cream (I did flour, sour cream, flour, sour cream and then finished with flour). In a second mixing bowl, whisk together your flour, baking soda and salt. Next, beat in your eggs until just combined. In a mixing bowl, beat your butter and brown sugar until nice and fluffy (it takes a few minutes). Pour your chocolate chips into a microwaveable bowl and melt (I stopped to stir about every 30 seconds until it was melted). Grease (I used Pam) two (9 inch) round cake pans. ġ cup chocolate chips (I used semi-sweet)ġ2 oz of sour cream (so 1 (8oz) container plus half of another one)Ģ cans of buttercream frosting (or make it from scratch!) The result? Very happy girls in ugly sweaters □. I have a Peppermint Buttercream recipe HERE. Now, I went super easy and fancied up store bought frosting, but of course, you can use homemade. #hellolayers Who doesn’t want a piece of cake with chocolate followed by two layers of frosting? So, I baked up two cakes (each in 9″ round cake pans) and then frosted in-between. Um, YEAH! Two of my favorite flavors in one cake? Totally! Since we were entertaining six girls, I thought it would be fun (and a little special) to make a stacked cake. When I asked her what she wanted on the menu, she said, “Mom, can you make a Chocolate Candy Cane Cake?”. Or freeze for a firmer truffle.On Sunday night, Kensington hosted her very own Ugly Sweater Party with some friends. Store single layer in a lidded container in the refrigerator.Chill in the freezer for at least 15 minutes before storing.Place on a baking sheet, or sturdy cutting board, lined with parchment paper and sprinkle with the crushed candy cane.Using a fork, dip each truffle, one by one, into the chocolate.* (Alternatively, you can use a toothpick inserted into the truffle to help dip them in the chocolate.).Gently mixing, heat the chocolate over medium-low heat until it is melted and smooth. In a double boiler or equivalent, add the chocolate coating ingredients: chocolate chips, coconut oil, and peppermint extract.Prep the chocolate just before removing the truffles from the freezer.Once the truffles are rolled, allow them to harden in the freezer for 10 min.If the mixture is too soft to handle, place it in the fridge for about 15 minutes before rolling into balls. Using a teaspoon, scoop out a full spoonful of mixture and roll it into a ball.Take the blade out of your food processor and mix in ¾ of the crushed candy cane.Process until combined, scraping the sides down as needed.Place the truffle ingredients (except the crushed candy cane) into a food processor.If you enjoyed this recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.Īlso, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest, Facebook, and Instagram. Store in an airtight bag or container in the freezer. Top them with any leftover crushed candy cane.Īllow the drops to harden in the freezer for at least 20 minutes. Place drops of the remaining mint chocolate, about a ¼ teaspoon size, on a piece of parchment paper. So, make a double batch and print some holiday gift tags for the perfect homemade gift.įor more holiday sweets check out these cool recipesĪny extra chocolate coating can be used to make “mint drops”. –and great for gifting or holiday cookie tins.The truffles are then covered in a mint-chocolate coating and topped with extra candy cane bits making them the perfect holiday treat. The center is packed with shredded coconut mixed with candy cane bits giving these truffles a delightful peppermint crunch. These addicting – seriously they are– Peppermint Candy Cane Truffles are minty, coconut balls of bliss. Vegan, gluten-free, nut-free and only 6 simple ingredients to make! You don't have to like the holidays to LOVE these truffles! They' re a great allergy-friendly holiday treat or a perfect homemade gift. Peppermint Candy Cane Truffles are loaded with an irresistible candy cane crunch.
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