Peppermint Truffles

Mint and chocolate, chocolate and mint, anyway you say it I love it. These actually melt in your mouth. The center stays all gooey and you just want to gobble these all up. Peppermint truffles will definitely be on our dessert table this Christmas!
Peppermint Truffles Recipe

Ingredients:

4 cups powdered sugar
½ cup butter softened
4 tablespoons heavy whipping cream
4 teaspoons mint extract
12 candy canes crushed
1 ounces of unsweetened chocolate (can be skipped if you don’t have it, I wanted a darker chocolate)
2 package of semi-sweet chocolate chip
Directions:
In a freezer safe bowl, `mix together sugar and butter. Once you have a clumpy mess you can add the mint extract and the whipping cream. Mix thoroughly.
In a zip lock bag crunch up the candy canes. Add this to the cream mixture. Place the bowl into the freezer and wait until firm.
Once firm work quickly and form into balls about an inch, place them on wax paper lined tray. I was able to get about 10 done before having to place it all (bowl and tray) back into the freezer for 20-30 minutes.
Once done melt the chocolate, and dip each one in coating well. Remember how soft the mixture was before you froze it. That will be the consistency once thawed. You want to coat the entire ball. It may require dipping second in some spots. If you don’t the mint will leak out when you serve them.
After the chocolate hardens trim the excess chocolate and Enjoy!