Fluffy Truffles with a Candy Cane and White Chocolate Icing

Step 6 Finishing

For this step, you'll need:
-4 Candy Canes
-Meat Pounder/Hammer
-Clean Kitchen Towel
-2 Cups of White Chocolate Chips (only 1 cup is pictured)
-Spatula
-Slow Cooker
-Chilled, formed truffles


Remove the wrappers from the candy canes and smash between two layers of of a kitchen towel.  Set aside.

Add 2 cups of white chocolate chips to the slow cooker and set the slow cooker to "Warm".

Again following the same procedure as with the truffle base, stir every 5-10 minutes until completely melted.

Note:  It's going to look absolutely terrible for the first half, and it's going to look like it's all going wrong.  It'll be lumpy and hard to stir.  Stick with it.  I've added a picture of just how bad it looks for the first bit.

Once the white chocolate is completely melted, stir in the crushed candy canes and mix with the lid off until the chocolate is easy to handle.

Note:  I do not have the next part photographed because it happens so quickly, but it's very easy.

Pull the chilled, formed truffles from the fridge.

Dip the top of each truffle into the white chocolate mix and swirl the tail that forms back onto the truffle.  Repeat until all truffles are dipped.

Tip:  If you start seeing a lot of the dark chocolate run into the white chocolate, return the truffles to the fridge for a couple minutes.

Return to the fridge for the chocolate to harden.

For an Alternative Dipping Process (changes are in bold and italics), you'll need:
-4 Candy Canes
-Meat Pounder/Hammer
-Clean Kitchen Towel
-3 Cups of White Chocolate Chips (only 1 cup is pictured)
-Spatula
-Slow Cooker
-Chilled, formed truffles


Remove the wrappers from the candy canes and smash between two layers of of a kitchen towel.  Set aside.

Add 2 cups of white chocolate chips to the slow cooker and set the slow cooker to "Warm".

Again following the same procedure as with the truffle base, stir every 5-10 minutes until completely melted.

Note:  It's going to look absolutely terrible for the first half, and it's going to look like it's all going wrong.  It'll be lumpy and hard to stir.  Stick with it.  I've added a picture of just how bad it looks for the first bit.

Once the white chocolate is completely melted, pull the chilled, formed truffles from the fridge and dip the top of each truffle into the white chocolate and swirl the tail that forms back onto the truffle.  Repeat until all truffles are dipped.  This gives a sort of "crumb coat" to the truffles.

Return the dipped truffles to the fridge.

Stir the crushed candy canes into the white chocolate and mix with the lid off until the chocolate is easy to handle.

Note:  I do not have the next part photographed because it happens so quickly, but it's very easy.

Pull the chilled, dipped truffles from the fridge.

Dip the top of each truffle into the white chocolate mix and swirl the tail that forms back onto the truffle.  Repeat until all truffles are dipped a second time.

Tip:  If you start seeing a lot of the dark chocolate run into the white chocolate, return the truffles to the fridge for a couple minutes.

Return to the fridge for the chocolate to harden.