My grandmother used to make peppermint bark when I was a child, while this is similar, to me it is just a step above. The filling is smooth and creamy, the white chocolate shell on the outside with a crunchy peppermint coating….YUM!
16 oz. white chocolate chips
1/2 cup heavy cream
1/4-1/2 tsp. peppermint extract (to taste)
1/4 tsp. vanilla bean paste (or vanilla extract)
12 oz. white chocolate chips
1/2 cup crushed peppermint
Melt chocolate chips with heavy cream until smooth. Do not scorch chocolate. Remove from heat and add peppermint & vanilla. Pour truffle filling mixture into container and refrigerate overnight OR at least 4 hours.
Once mixture is chilled, roll into walnut size balls. Place on wax paper lined cookie sheet and put in freezer until next step. Melt chocolate chips. Remove truffle filling from freezer and dip in white chocolate and then into crushed peppermint. Return to wax paper until chocolate has cooled. Store in airtight container for up to one week or in the freezer for 3 months.