8 mint candies or 4 mint candy canes
1/3 cup + 2 tablespoons whipping cream
Imperial Sugar Extra Fine Granulated Sugar 2 tablespoons unsalted butter
2 (11 oz) bags classic white chips
1 1/2 teaspoons peppermint extract
Using the back of a knife or a rolling pin, crush mints to small pieces and set aside.
In a saucepan bring whipping cream and sugar to a boil. Remove from heat and whisk in butter and one 11-ounce bag white chips. When dissolved add chopped candies and peppermint.
Set aside until mixture has firmed and holds its shape, about one hour.
Prepare a cutting board with a sheet of plastic wrap. Scoop truffle mixture using a 2 teaspoon melon baller or cookie scoop. Alternatively, pipe mixture using a piping bag with a plain round tip.
Using your hands, roll in a perfect ball shape; if too soft, place briefly in refrigerator.
Melt remaining bag of white chips in a microwave oven-proof bowl.
Heat in 8-10 second increments until nearly melted while stirring chips well in between heatings.
Roll truffle balls in melted white chocolate to coat well. Place finished truffles back onto the plastic lined cutting board and let set on counter until hardened.
Keep truffles refrigerated.