Ingredients with Measurements:
- 1 cup heavy cream
- 12 oz white chocolate chips
- 1/2 cup crushed polkagris candy
- 1/4 cup unsalted butter, softened
- 1/4 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1 cup cocoa powder
Special equipment needed:
- Double boiler
- Candy thermometer
- Mixing bowl
- Hand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a double boiler, heat the heavy cream until it reaches 180°F on a candy thermometer.
2. Remove from heat and add the white chocolate chips, stirring until melted and smooth.
3. Add the crushed polkagris candy, softened butter, peppermint extract, vanilla extract, and salt to the chocolate mixture. Mix until well combined.
4. Pour the mixture into a mixing bowl and refrigerate for at least 2 hours, or until firm.
5. Using a small cookie scoop or spoon, form the mixture into small balls and place them on a baking sheet lined with parchment paper.
6. Refrigerate the truffles for another 30 minutes.
7. Roll each truffle in cocoa powder until fully coated.
8. Store the truffles in an airtight container in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
180°F
Serving size:
Makes approximately 24 truffles
Nutritional information:
Calories per serving: 140
Total fat: 10g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 30mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugars: 9g
Protein: 1g
Substitutions for ingredients:
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Crushed polkagris candy can be substituted with crushed candy canes or peppermint candies.
Variations:
- Add a tablespoon of espresso powder to the chocolate mixture for a mocha flavor.
- Roll the truffles in crushed candy canes or chopped nuts instead of cocoa powder.
Tips and tricks:
- Use a cookie scoop to make uniform truffles.
- If the mixture is too soft to form into balls, refrigerate it for longer.
- Dust your hands with cocoa powder to prevent the mixture from sticking to your hands.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Arrange the truffles on a platter and sprinkle with additional crushed polkagris candy or cocoa powder.
Garnishes:
Sprinkle with additional crushed polkagris candy or cocoa powder.
Pairings:
Serve with hot cocoa or coffee.
Suggested side dishes:
No side dishes necessary.
Troubleshooting advice:
- If the mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the truffles are too soft, refrigerate them for longer.
Food safety advice:
- Use a candy thermometer to ensure the cream reaches the correct temperature to prevent bacterial growth.
- Store the truffles in the refrigerator to prevent spoilage.
Food history:
Polkagris candy is a traditional Swedish candy made with peppermint and sugar. It was first created in the town of Gränna in the 1850s.
Flavor profiles:
Sweet, creamy, and minty.
Serving suggestions:
Serve as a dessert or as a sweet treat with coffee or hot cocoa.
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Region: Swedish