Peppermint Mocha Truffle Bark (Edit recipe)

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Indulge in the ultimate holiday treat with Peppermint Mocha Truffle Bark! This dairy-free, gluten-free, and vegan dessert features a luscious whipped ganache center infused with the cozy flavors of Sip Peppermint Mocha Faux Joe. Sandwiched between layers of rich, premium dark chocolate and sprinkled with crushed candy canes, this bark is the perfect combination of creamy, crisp, and festive. Whether you're making it for gifting, a party centerpiece, or just to satisfy your sweet tooth, this recipe will bring holiday cheer to every bite!

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PREP TIME

1 hour

COOK TIME

6 minutes

INGREDIENTS

Serves: 16

Ingredients

1.25 cup Coconut Milk
2 Tbsp "Peppermint Mocha" Faux Joe Coffee Alternative (Loose Leaf) - Sip Herbals
9 oz 72% Extra Dark Chocolate Chip - Guittard
.25 cup Pure Maple Syrup
11.5 oz 63% Extra Dark Chocolate Chip - Guittard
2 tsp Coconut Oil, Refined
.33 cup Candy Canes, Crushed

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat coconut milk and Sip Peppermint Mocha faux joe in a small saucepan over medium heat until it begins to simmer, lightly boil. Stir, then let it steep for 6 minutes.
Pour the infused coconut milk through a fine mesh sieve or a tea strainer to remove any grounds or residue.
Add the 72% dark chocolate to a bowl and pour the warm peppermint mocha-infused coconut milk over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Warm the maple syrup in a microwave-safe measuring cup for 15-25 seconds. Be careful not to overheat.
Slowly pour the warmed maple syrup into the ganache and stir until combined.
Transfer the ganache to a shallow dish or baking sheet and refrigerate for about 30 minutes or until set.
While the ganache is cooling, prepare a 9"x 13" baking sheet and line it with parchment paper.
In a double boiler or a heatproof bowl set over simmering water, melt the Guittard Santé 63% dark chocolate and coconut oil until smooth. Stir gently to avoid overheating.
Pour half the melted chocolate onto the prepared baking sheet and spread it into a thin, even layer (about 1/8 inch thick).
Chill in the freezer for 5 minutes until firm then remove from the freezer and set aside.
In a medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the ganache for 1-5 minutes until it's lighter in color, whipped, and fluffy.
Spread the whipped peppermint mocha ganache evenly over the firm chocolate layer, leaving a small border around the edges.
Place the sheet back in the freezer for 10 minutes to firm up the ganache.
Once firm, remove from the freezer.
Pour the remaining melted chocolate over the ganache layer, spreading it to cover the filling completely.
While the chocolate is still wet and starting to set, sprinkle the crushed candy canes evenly over the top.
Refrigerate the bark uncovered for 30 minutes or until fully set.
Once set, remove the bark from the pan by holding onto the edges of the parchment paper. Then place it on a cutting board. Use a sharp knife to cut the bark into pieces.
Cover and store bark in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Notes

Serving: Once the bark is set, lift it off the parchment paper and break it into pieces. For the best flavor and texture, let the bark sit at room temperature for 5-10 minutes before serving. Storage: Store in an airtight container at room temperature for up to two days. Refrigeration: Store in the refrigerator for up to 1 weeks. Freezing: For longer storage, freeze the bark in a freezer-safe container for up to 2 months. Place parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	72
Fat:	4 g
Carbohydrates:	9 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.