I FOUND A WEBSITE THAT IS SELLING CANDY CANE TRUFFLES(WHITE CHOCOLATE PEPPERMINT TRUFFLE WITH CANDY CANE COATING. DOES ANY ONE KNOW HOW TO MAKE THEM THEY SOUND GREAT FOR GIFTS

can you post the link, so we can see??? Tehy do sound delicious!!!

Pictures would help, but I would figure that the truffle would be white chocolate truffles flavored with peppermint extract. Then dipped in a white chocolate coating with crushed peppermints. Does that sound like the picture?

I would assume you need a white chocolate ganache recipe... You can flavor with pepermint or creme de menthe liqueur. Then roll in crushed candy cane once the ganache has been chilled and dipped.



Princess

Edited to fix a typo.

THEY DIDN'T HAVE ANY PICTURES.

DOES ANYONE HAVE A RECIPE FOR A WHITE CHOCOLATE TRUFFLE!!!

..wow they do sound good! Based on what you all described so far.....what would you say the centers of made of?

I would say they're made out of white chocolate ganache.

lilladycreations,
I'm looking for a recipe for you.

..the centers are?

Here's a recipe I found:

1/2 c. heavy cream
1 tsp. grated lemon rind
1/2 lb. white chocolate, chopped
1 Tablespoon unsalted butter
1/2 tsp. vanilla
confectioner's sugar

Heat cream and lemon to a simmer
Remove from heat, stir in chocolate
Let sit for 5 min.
Add butter and vanilla, stir until smooth
Cover and chill for 3 hours
Scoop with tsp., on to waxed paper
roll into balls, roll in confectioner's sugar.
Cover and cill for at least 2 hours.

Makes 24 and can be stored for up to two weeks.

If you want more truffles recipes PM with your e-mail address. I a couple of pages of truffles recipes - raspberry, khalu, amaretto, etc.

Peppermint Truffles

1 pound bittersweet chocolate
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup evaporated milk
2 tablespoons white cream de menthe
1 pound white chocolate
1/2 pound candy canes or peppermint candy, crushed

Melt bittersweet chocolate in the top of a double boiler over hot water or in a microwave oven. Let cool.

Melt butter; cool. Pour cooled butter into bowl of electric mixer and slowly add evaporated milk. Add cooled chocolate and liqueur; mix well. Cover and refrigerate until mixture sets up, about 1 hour.

Form into small balls, using the small end of a melon baller or rolling with your hands. Freeze balls until firm. Once frozen, balls may be put into an airtight container and kept frozen until you are ready to dip them.

Melt white chocolate in a small bowl over hot water or in a microwave oven. Crush candy and spread on a piece of wax paper. Taking about 10 truffles from the freezer at a time, dip balls in white chocolate, lift out with a fork, let excess run off, then drop onto crushed peppermint candy and roll to cover. Let harden.

Store in an airtight container in single layers; keep in a cool place.

gilson6's recipe sounds very good, with its high ratio of white chocolate to cream (be sure to use real white chocolate and not chips or coating or baking squares). white chocolate is much softer than dark or even milk, so you can't simply substitute white for dark in a standard recipe. having said that, check out my truffle recipe on this site for some very detailed instructions on how to make hard-chocolate-shell-coated truffles, with or without a crushed-confection coating. i'm sure you could figure out how to make the white chocolate candycane truffles you found on the website. (one more thought: peppermint oil/extract has a cleaner flavour than creme de menthe, which can be a bit soapy, but use sparingly -- start with a drop, and you can always add more to taste).

Here's a recipe I found. It was originally for Toasted Almond White Chocolate Truffles, but I figured you could substitute creme de menthe for the almond liqueur and omit the chopped almonds. I also found a pic of candy cane truffles. Is this what they looked like?

Ingredients
1-1/2 cups white chocolate chips
1/2 cup heavy cream
1 cup almonds, toasted and finely chopped OMIT
1 tablespoon almond liqueur SUBSTITUTE CREME DE MENTHE
Confectioners¹ sugar for dusting

Instructions
In a double boiler over simmering water, melt chocolate with the heavy cream. Stir to blend well.

Remove from heat. Stir in creme de menthe liqueur. Refrigerate until thick enough to roll into balls, about 3 to 4 hours.

Dust fingers with confectioners sugar. Roll dough into 3/4-inch balls. Roll into confectioners¹ sugar. INSTEAD OF ROLLING THEM IN THE CONFECTIONERS SUGAR, CHILL THEM AGAIN FOR AT LEAST 30 MINUTES, DIP THEM IN MELTED WHITE CHOCOLATE, THEN TOP THEM WITH A BIT OF CRUSHED PEPPERMINTS/CANDY CANES.

Place on a parchment-lined cookie sheet. Refrigerate until serving.

Yield: 30 truffles

Sorry, forgot the picture.

http://www.wilton.com/recipes/recipesandprojects/candy/pepperminttruffles.cfm

Peppermint Truffles

Ingredients:
White Candy Melts® 1 package coarsely chopped
Dark Cocoa, Light Cocoa or White Candy Melts® melted to dip truffles
1/2 cup heavy whipping cream
1/8 teaspoon Peppermint Candy Flavoring in Candy Flavoring Set
Crushed peppermint candies
Primary Candy Colors Set Use red candy color (optional)

In microwave-safe container or on top of stove, melt Candy Melts with cream. Stir in peppermint flavor and, if desired, a touch of the red color to achieve a light pink. Pour into shallow pan.

Refrigerate 1-2 hours or overnight until firm but pliable. Roll into 1 in. ball. Dip in melted candy; roll in crushed candy.

THANK YOU ALL FOR EVERYTHING.

I just wanted to say I used the Wilton recipe this week. And they turned out really good. I did not coat them in chocolate before rolling in the pepperments. If you skip the dipping, I'd roll them in the candy while they are still sticky from the warmth of your hands. I also used those soft pepperment candies on mine. We liked them on their cause they melt more in your mouth than the regular candies.