In a bowl, break chocolate into tiny pieces and reserve.
In a saucepan, heat cream until bubbles form around the edge of the pan and pour over chocolate. Mix until smooth. Refrigerate ganache 3 hours (minimum).
Take small spoonfuls of ganache and roll into balls.
Roll truffles in cocoa powder then crushed candy cane.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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