Candy cane truffles are a rich and indulgent Christmas candy perfect for the holidays! If you like the combination of chocolate and peppermint, you’re going to love these candy cane truffles.

While I do love baking, I really appreciate a good no-bake recipe around the busy holiday season. If you like these candy cane truffles, you’ll also like my pecan pie ritz cookies, butter toffee pretzels, boston cream pie cookie bites, and peanut butter dipped oreos!

Why you’ll love this recipe:

These chocolate candy cane truffles are melt-in-your-mouth creamy, and so easy to make! Smooth chocolate ganache gets rolled in crushed candy canes for a little something different on your holiday cookie tray!

These truffles couldn’t be any simpler to make! No mixer, thermometer, or special equipment necessary! The best part? They only require 3 ingredients to make!

Ingredients you’ll need:

Tony’s Chocolonely dark chocolate candy cane bars
Heavy whipping cream
Crushed candy cane pieces

These candy cane chocolate truffles are an easy to make, delicious, and festive no bake dessert for the holidays. They’re great for gifting, too!

Candy making doesn’t need to be intimidating! There are so many quick, easy recipes out there. While this one isn’t necessarily quick due to the chill time, it is easy! Plus, it doesn’t involve tempering chocolate which is always a huge bonus.

How to make the best candy cane truffles:

Start by chopping your chocolate bars into small chunks, then transfer the chunks to a medium mixing bowl.
Pour the heavy whipping cream into a microwave safe bowl and microwave for 60 seconds, or until the heavy cream is hot, but not boiling.
Pour the hot heavy cream into your bowl of chocolate chunks, then set aside for 5 minutes to let the chocolate melt.
Whisk the chocolate and heavy cream mixture to create a smooth ganache.
Cover the bowl with plastic wrap, making sure wrap is touching the surface of the ganache, then transfer to the fridge to set for at least 3 hours.
Line a baking sheet with parchment paper or a silicone baking mat and put on a pair of disposable gloves.
Begin rolling the ganache into balls roughly 1 inch in size, placing on your prepared baking sheet as you go.
Add your crushed candy cane pieces into a small bowl. Working one by one, roll each chocolate ball in the candy cane pieces, coating the exterior completely, then return to the baking sheet.
Chill in the fridge until ready to enjoy!

Sometimes you just need a quick and easy treat for the holidays, and these 3 ingredient candy cane truffles are my go-to recipe. Candy cane truffles don’t require any baking, and the recipe can be easily doubled or tripled to feed a crowd!

Whether you’re making cookies for a Christmas cookie swap, need to take something sweet to a holiday dinner, or just want some festive treats to eat at home, these no-bake chocolate candy cane truffles are the perfect holiday season treat.

My top tips:

CHOCOLATE: Using candy cane flavored chocolate adds even more peppermint flavor to these candy cane truffles! If you’re unable to find the Tony’s candy cane chocolate bars, you can use 2 cups of your favorite milk or dark chocolate, and 1 tsp peppermint extract for a similar result.
HEATING HEAVY CREAM: I like warming the heavy cream in the microwave for ease, but you can do it in a double boiler on the stove too! You just want it hot to the touch, not boiling.
CHILLING: You’ll want to cover the bowl of ganache with plastic wrap, making sure the plastic wrap is contacting the surface of the ganache to prevent a “skin” from forming. You’ll need to chill the ganache for a minimum of 3 hours but the longer, the better in my opinion!
ROLLING: Rolling these ganache balls can be messy. The chocolate does soften upon contact with warm hands, so I HIGHLY recommend wearing disposable gloves to create a barrier for your hands.
CRUSHING CANDY CANES: You have a few options here! You can buy pre-crushed candy cane pieces from the store or crush your own! To do this, add the candy canes to the bowl of a food processor and pulse until they reach your desired size, or place them in a Ziploc bag, and bang the crap out of them with a rolling pin!
STORING: Cover and store these truffles in an airtight container for up to two weeks in the fridge! Avoid leaving these out at room temperature for too long or you risk the ganache filling becoming soft, which can make it hard to hold the truffles.

Looking for more easy treats? Try these out!

Print Recipe