Place the chopped semi- sweet chocolate in a bowl. Heat heavy whipping cream scalding hot. Remove from heat just before it comes to a boil and pour over semi-sweet chocolate. Add peppermint extract.
Whisk until completely smooth and melted. You may pop it in the microwave at 5 second intervals if the chocolate has not completely melted.
Place the melted white chocolate over a double boiler and keep stirring until melted. You may also carefully melt it in the microwave.
Place cupcake liners in a muffin tray. Place a spoonful of melted semi-sweet chocolate mixture in each liner. Top it off with the melted white chocolate and sprinkle the crushed peppermint candy cane over the top.
Place in the refrigerator for 15-20 minutes to set and harden a bit.
Package these delicious truffles and give them to someone special!

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  • Makes 12 large or 24 mini truffles:
  • 8 ounces semi-sweet chocolate, chopped
  • ½ cup heavy whipping cream
  • 1 teaspoon pure peppermint extract
  • 7-8 ounces white chocolate, chopped
  • Crushed candy cane

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