Candy Cane Truffle Lollipops Recipe

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Candy Cane Truffle Lollipops Recipe

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Let these too-cute truffle "lollipops" double as a festive treat and table topper. Refreshing peppermint and smooth and creamy chocolate make the perfect pair.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + standing

Ingredients

  • 84 miniature candy canes, divided
  • 3 cups (18 ounces) semisweet chocolate chips, divided
  • 3/4 cup heavy whipping cream
  • 1/4 teaspoon peppermint extract
  • 1 tablespoon shortening

Directions

Remove hooks from 24 candy canes; set aside sticks. Crush hooks and remaining candy canes.
Place 2 cups chocolate chips in a small bowl. In a small saucepan, bring cream and 3/4 cup crushed candy canes to a boil; cook and stir until candy canes are melted. Remove from the heat; stir in extract. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until firm.
Shape chocolate mixture into 24 balls; insert a candy cane stick into each truffle. In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Roll in remaining crushed candy canes. Place on waxed paper; let stand until set. Yield: 2 dozen.
Originally published as Candy Cane Truffle Lollipops in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p74

Nutritional Facts

1 lollipop: 209 calories, 10g fat (6g saturated fat), 10mg cholesterol, 13mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 1g protein.

  • 84 miniature candy canes, divided
  • 3 cups (18 ounces) semisweet chocolate chips, divided
  • 3/4 cup heavy whipping cream
  • 1/4 teaspoon peppermint extract
  • 1 tablespoon shortening
  1. Remove hooks from 24 candy canes; set aside sticks. Crush hooks and remaining candy canes.
  2. Place 2 cups chocolate chips in a small bowl. In a small saucepan, bring cream and 3/4 cup crushed candy canes to a boil; cook and stir until candy canes are melted. Remove from the heat; stir in extract. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until firm.
  3. Shape chocolate mixture into 24 balls; insert a candy cane stick into each truffle. In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Roll in remaining crushed candy canes. Place on waxed paper; let stand until set. Yield: 2 dozen.
Originally published as Candy Cane Truffle Lollipops in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p74

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