Nobody talks about the sno-cap candy, but I'm betting that just about everyone knows what they are. The little dark chocolate chip that's covered in white nonpariels. Nostalgic and tasty, but not super satisfying. They were well overdue for a glow up.
Ingredients for sno-cap candy:
- Dark Chocolate
- The percent dark is personal preference. I like to use around 60%. Using chocolate chips will make these a little tougher and not as creamy. If you would like to use milk chocolate, it is fine to substitute it.
- Heavy Cream
- Corn Syrup
- Corn syrup keeps the ganache silky smooth. Yes, you need it.
- White nonpariels
- Just don't drop a whole container on your floor, okay? These suckers roll and you'll be finding them forever around your house (don't ask me how I know.)
Instructions for sno-cap candy truffles:
- Make ganache
- Combine heavy cream and corn syrup in a large microwave safe container. Heat it up for 70 seconds, and pour over the chocolate. DON'T START STIRRING FOR ONE WHOLE MINUTE. Let it do its thing. After a minute has passed, stir slowly. Don't be aggressive or your ganache will curdle and break apart.
- Refrigerate ganache until it is firm enough to hold its shape when scooped, but not so firm that you can't scoop it. This should be approximately 15 minutes.
- Roll into balls
- I use a 1" cookie scoop.
- Refrigerate balls
- This step requires a little watching. You need to have the ganache firm enough to hold it's shape when you roll it in the nonpariels, but not so firm that it's already set up and none of the nonpariels stick to it.
- Dip in non-pariels.
Storage and shelf life
Truffles can be kept at room temperature for 2-3 weeks. I prefer keeping these in the fridge and eating one or two after dinner!
Sno-Cap Inspired Dark Chocolate Truffles
- 125 grams heavy cream
- 50 grams corn syrup
- 325 grams dark chocolate
- 150 grams white nonpareils
- Combine heavy cream and corn syrup. Microwave on high for 70 seconds.
- Pour over dark chocolate. Let sit undisturbed for 60 seconds.
- Stir slowly until ganache forms
- Refrigerate until solid enough to roll into balls
- Roll balls into nonpareils. Ganache centers may need to be refrigerated after rolling into balls and before adding nonpareils.