Peppermint Chocolate Truffles and The 'You Are Special Today' Plate

Today I have a simple and fun to make holiday style recipe for peppermint chocolate truffles to share with your family, friends or neighbors if you're really feeling the holiday spirit.  I also would also like to put it out there that the holidays are a good time to remember to feel special about yourself.  Being empty nesters   we've had the house to ourselves for a few years now.  This morning my husband Scott looked into our son Taylor's room and said I remember when he used to live here.  I felt a pang of sadness and I guess a need to reach for the red 'you are special plate' if nothing else just for the sake of nostalgia.  It wasn't that long ago that we had three children living at home, it sure does go by fast, now we have grandchildren coming by for a visit. We used the 'you are special plate' for all our children's birthdays and other special days.  The kids loved this plate and would reach for it in the cupboard when they knew it was theirs to use for dinner.  I think it's kind of Christmasy in a bright red and cheerful way, perfect for serving a batch of these peppermint truffles even if the family living under your roof has shrunk a bit over the years.

Ingredients and Directions for Peppermint Chocolate Truffles
Adapted from Bakers Royale Peppermint Crunch Truffles and Joy of Baking.com Chocolate Truffles Recipe

16 ounces dark chocolate, I used Ghirardelli Intense Dark 60% cacao, cut into small pieces
1 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons Peppermint Schnapps (optional)
2 1/2 cups crushed Peppermint Andes

Place the chocolate pieces into a medium size bowl.  Heat the cream and butter in a saucepan until it comes to a boil.  Immediately pour the boiling cream mixture over the chocolate and let it stand for a few minutes.
Stir with a rubber spatula until smooth, if you're adding the Peppermint Schnapps add it now.  Cover with plastic wrap and place in the fridge overnight or until firm.

Spread the crushed Peppermint Andes out on a large plate.  Remove the truffle mixture from the fridge.  Using a small ice cream scoop or teaspoon form into balls, it doesn't need to be perfect!  Roll the balls in the crushed Peppermint Andes and gently press in to the sides.  Place in small cups or on a parchment lined baking sheet to store in the fridge until firm.  Truffles can be made ahead and refrigerated for several weeks or frozen for a few months.

Makes 60 small truffles

Remember You Are Very Special Today!