If you’re a procrastinator like I am, you’ve probably done some baking at 9:45 at night and then had to stay up in the wee hours of the morning to finish it up–never bake cakes that late at night, or you will be up past midnight waiting for them to cool. So if you’ve waited a little too long but aren’t about that “giving up sleep for food” life, I have a couple super quick recipes to get you through this holiday season, and are perfect to wrap up (see what I did there?) Holiday Baking 2016.
The first is a super easy white chocolate peppermint fudge that really only takes 7-9 minutes of prep work. It’s as easy as throwing all your ingredients into a bain marie and letting them cook down, crushing some candy canes and owning a fridge or a freezer. But it looks really nice and professional anyways, so there’s really no need to spend any time decorating.
The second treat is a recipe for classic chocolate truffles covered in cocoa powder. I usually think a little bit outside the box for dessert, but you can never go wrong with chocolate truffles because everybody loves them. Plus, you only need three ingredients! You can add alcohol to them as well, if you like, but I couldn’t. #Underage
I did both of these recipes in a bain marie, sometimes called a double boiler. This is a technique where you put a glass or metal bowl over a pot of simmering water, and it’s used most often to cook down chocolate to avoid seizing or burning. Both of these recipes technically don’t need to be done this way, but it’s what I’d recommend because–confession time–direct heat terrifies me when I’m working with chocolate. I much prefer to use indirect heat anytime chocolate is concerned, especially if it’s white chocolate. If you’re really determined to do it another way, use direct heat for the truffles and the microwave for the fudge.
Whatever kind of chocoholic you’re catering to, one of these recipes is bound to work.
White Chocolate Peppermint Fudge
- 12 ounces white chocolate, chopped
- 4 ounces sweetened condensed milk
- 1 teaspoon coconut oil
- ½ teaspoon peppermint extract
- crushed candy canes
In a bain marie, add your chocolate, condensed milk, coconut oil and peppermint extract. Cook over medium heat until the chocolate is completely melted and the mixture comes together.
Pour the mixture into a square pan lined with foil or parchment and smooth it out as best you can.
Sprinkle on the candy cane shards and press a little bit so they stick.
Freeze for at least 2 hours, then cut into squares. Store in the fridge up to 2 weeks in an airtight container.
Classic Chocolate Truffles
- 8 ounces dark chocolate
- 4 ounces heavy cream
- ½ cup cocoa powder
In a bain marie, add your chocolate and cream. Let it cook over medium heat until the chocolate is completely melted and the mixture comes together.
Pour it into any greased bowl or container and freeze for at least 2 hours.
Take a teaspoon of the chocolate at a time, roll it into a sphere and then roll it in cocoa powder. Serve in mini cupcake liners and keep in the fridge for up to a week.