• Chop your chocolate into fine pieces. Over low heat, heat heavy whipping cream in a small saucepan. Once it comes to a boil remove it from the heat and add in chopped chocolate. Let the chocolate and cream sit for 2 minutes. Then whisk until it is smooth. Then stir in butter and peppermint extract until it is shiny and fully combined.
• Transfer the mixture into a medium bowl. Allow it to cool to room temperature. Cover the bowl and refrigerate for at least 2 hours, or until firm enough to scoop.

Assembly without dipping:

• Use a cookie scooper to scoop out the truffle mixture and place into a mini cupcake liner.
• Top with candy canes.
• Allow truffles to sit at room temperature until set, about 1 hour.

Optional Chocolate Coating

• Use a cookie scooper to scoop out the truffle mixture and place onto parchment paper.
• Melt the chocolate. You can melt it in the microwave or over the stove top using a double boiler. Stir occasionally with a silicone spatula. Right before dipping, pour the melted chocolate into a liquid measuring cup.
• Remove the truffles from the refrigerator and dip them into the melted chocolate. Then sprinkle with crushed candy canes.