Silk has a few holiday flavors that have recently started showing up in stores. My favorite is the peppermint chocolate milk (they also have nog and pumpkin spice) and I'm going to be very sad when its season is over. They've got an amazing recipe on the side of the carton for these peppermint truffles, which aren't that much of a pain to make (aside from crushing the candy canes) but taste delicious.
First, finely crush about a dozen candy canes. I used a hammer and the bottom of a flat bottle. Then filter it with a sieve.
If you have a double broiler, great. If not, what I did was I set a metal mixing bowl on top of a pot of boiling water, which worked reasonably well. Then you combine:
12 ounces bittersweet chocolate (I used a bag of vegan chocolate chips from whole foods)
1/2 cup silk mint chocolate
1 TBSP earth balance or other vegan butter.
Once this all melts into a nice, creamy mixture, add:
1 TSP peppermint extract or flavoring
Pour this into a shallow pan and put into the refrigerator for about an hour. You'll want to check on it every so often so that it doesn't get to solid. Whatever you do, don't leave for an adventure and let it set for several hours, or it will get too hard and you'll have to reheat it and it will become a mess.
Once its done, scoop out about a teaspoon at a time and roll it into little balls with your hands. Then roll it in the crushed candy cane (or you can use cocoa powder but that's not sweet enough for my tastes). Re chill it, and serve. Super delicious.
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