Candy Cane Truffles
8 oz. Chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder
½ cup crushed candy canes
Combine peppermint extract and cream in a microwave-safe cup and microwave for one minute. Add chocolate chips to the hot cream mixture. Whisk until smooth and well blended. Refrigerate at least four hours, until firm. Line a baking sheet with parchment or waxed paper. Using a teaspoon, drop small mounded spoonfuls of the mixture onto the sheet; place in freezer at least 45 minutes. Remove and quickly roll each spoonful into a ball. Place cocoa powder into a small dish and gently roll each ball into the powder until coated. Chill in freezer until firm. Repeat the coating process with crushed candy canes. Store truffles in an airtight container in the refrigerator. Before serving let stand at room temperature at least 10 minutes.
