Peppermint Truffles

Peppermint Truffles
adapted from Wilton

Ingredients:
16 oz. white chocolate, divided
4 oz. pink candy melts
1/2 c. heavy cream
1/8 tsp peppermint extract
1/8 tsp vanilla extract
12 candy canes

Directions:
-In medium bowl over pan of boiling water over medium low heat, combine 12 oz. white chocolate, pink candy melts, and heavy cream.
-Stir until completely melted and smooth.
-Remove from heat, add peppermint and vanilla extracts, stir well to incorporate and place bowl in the fridge overnight (or at least 4 hours).
-Remove bowl from fridge and roll tsp of truffle filling into balls.
-Place formed balls onto wax paper lined baking sheet and place in freezer.
-Meanwhile, crush candy canes, place in small bowl and set aside.
-Melt remaining white chocolate until smooth.
-Remove truffles from freezer, roll to make sure evenness then dip into white chocolate and then into crushed candies.
-Place finished truffle back onto wax paper lined baking tray and repeat with remaining truffles.
-Let stand for 1 hour or until completely dry and serve or package in airtight container for up to a week.