In a medium saucepan over low heat, melt 8 ounces of white chocolate, butter, heavy cream, and peppermint extract.
Pour the mixture into a microwave-safe bowl, and transfer to the refrigerator until firm.
Form 1-inch balls with the chilled white chocolate. Place on a prepared baking sheet and chill until the ganache is firm.
Melt the dark chocolate in a small microwave safe bowl stirring every 15-20 seconds until smooth.
Shake off any excess, and return the truffles to the baking sheet.
Return the truffles to the baking sheet.
Transfer them back into refrigerator to set, about 30 minutes.
After the chocolate coating sets, melt remaining white chocolate.
Drizzle over truffles using spoon or piping bag with a small tip. Sprinkle with crushed peppermint candy or sprinkles if desired.
For best texture, enjoy chilled.
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