Recipe courtesy of Jacques Torres

Peppermint Crunches

  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 30 min
  • Yield: 16 to 20 candies
Save Recipe

Ingredients

10 large candy canes, depending on size

1 pound dark chocolate, tempered

Directions

  1. You can use more or fewer candy canes, depending on your taste. I like to use a ratio of 25 percent candy cane and 75 percent chocolate. Use a rolling pin to crush the candy canes into small pieces and crumbs. Mix the candy into a bowl of tempered dark chocolate and stir with a spoon. Drop dollops of the chocolate candy onto a parchment paper lined baking sheet. When the chocolate sets, the candies are ready to eat.

Quick and Easy Peppermint Fudge

Peppermint Hot Chocolate

Hazelnut Crunch Cake with Mascarpone and Chocolate

Blackout Cake with Chocolate Crunch