Peppermint Truffles

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In a medium saucepan over low heat, melt 8 ounces of white chocolate, butter, heavy cream, and peppermint extract.

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Pour the mixture into a microwave-safe bowl, and transfer to the refrigerator until firm.

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Form 1-inch balls with the chilled white chocolate. Place on a prepared baking sheet and chill until the ganache is firm.

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Melt the dark chocolate in a small microwave safe bowl stirring every 15-20 seconds until smooth.

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Shake off any excess, and return the truffles to the baking sheet.

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Return the truffles to the baking sheet.

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Transfer them back into refrigerator to set, about 30 minutes.

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After the chocolate coating sets, melt remaining white chocolate.

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Drizzle over truffles using spoon or piping bag with a small tip. Sprinkle with crushed peppermint candy or sprinkles if desired.

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For best texture, enjoy chilled.

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For more recipes, visit Berly's Kitchen!

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