100g | ½cupsugar(90g) – a lighter coloured variety is best. I used organic cane sugar
peppermint extract to taste(optional – see recipe notes)
4candy canes, optional - (crushed - a few pulses in a food processor works well or put them in a bag and bash them to bits with a rolling pin!)
For the chocolate coating (enough to coat them all – reduce if you want to vary your coatings)
200g | 1heaping cupdairy-free chocolate
Melt the coconut cream, cocoa butter, coconut butter, sugar and salt together in a pan over a very low, gentle heat.
When it is all melted together and you can no longer see any sugar granules, remove from the heat and stir in the vanilla and peppermint extract to taste (be careful when tasting as it may be hot).
Pour into a bowl and refrigerate until firm but still just stir-able (about 90 minutes ish). Pour in ⅔ of the crushed candy cane and stir well then refrigerate again until firm enough to roll into balls. Mine took about another 40 minutes.
Cover a plate or small baking sheet with parchment paper or waxed paper then roll the truffle mixture into balls and place on the paper.
Coat/roll in your chosen coating (chocolate, powdered sugar or crushed candy canes)
For the chocolate coating
Melt 200g of dark chocolate with 1 tablespoons of plant-based milk. Use a double boiler, or do it very, very gently in a pan on the hob or in the microwave.
Remove from the heat then drop each truffle quickly into the chocolate and move around with a spoon to coat. Transfer to the parchment/waxed paper then top with crushed candy canes immediately while the chocolate is still wet.
If you want soft yielding truffles (like cookie dough texture) then use the quantity stated. If you would prefer them slightly firmer use a total of 200g cocoa butter.The peppermint extract isn't essential. You can safely omit it and the truffles will taste like white chocolate flavour rather than peppermint.