Recipe courtesy of Jacques Torres
Peppermint Crunches
- Level: Intermediate
- Yield: 16 to 20 candies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 184
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 1
- Sodium
- 6
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
Ingredients
10 large candy canes, depending on size
1 pound dark chocolate, tempered
Directions
- 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.