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Ingredients
- 6 0z (about 1 cup) white chocolate chips
- 2 tbsp whipping cream
- 2 tbsp white creme de menthe or peppermint schnapps
- 6 oz bittersweet chocolate, chopped or 6 oz (about 1 cup) semisweet chocolate chips
- 1 tsp vegetable oil
- 1/4 cup finely chopped peppermint candy canes
Details
Preparation
Step 1
Melt the white chocolate chips with the cream in the top of a double boiler over hot, not simmering, water, stirring constantly until smooth. Remove from the heat and stir in the liqueur. Turn into a small container, cover, and refrigerate until firm , about 2 hours.
Line a baking sheet with waxed paper. Using a 1" scoop or melon baller, form the chocolate mixture into balls and drop onto the prepeared baking sheet. Place in the freezer until frozen, 1 to 2 hours.
Melt the bittersweet chocolate with the oil in the top of the double boiler over hot, not simmering, water, stirring constantly until smooth. Remove the chocolate balls from the freezer, and line a second baking sheet with waxed papaer. Using a fork, turn each frozen chocolate ball in the melted chocolate to coat evenly and transfer to the prepared baking sheet. As every 2 or 3 balls are coated, sprinkle the tops with some of the chopped peppermint candy. If the chocolate cools too much, reheat it and continue coating the balls.
Refigerate until firm, about 15 minutes, before serving. To keep, store in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
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