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1
Crush sandwich cookies with a rolling pin (or in a food processor) until they are reduced to fine crumbs. Set aside.
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2
Use a food processor to pulverize candy canes into fine pieces. You are almost looking for a dust-like consistency but a few fine pieces are okay (you definitely don't want someone to bite down on a large chunk of candy cane).
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3
Using a stand mixer or a handheld mixer, beat cream cheese and peppermint extract until blended. Beat in crushed cookies and candy cane.
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4
Form into 1-inch balls using a cookie scoop and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
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5
While the truffles are cooling in the refrigerator, prepare the peppermint garnish by crushing or food processing 1 or 2 additional candy canes into small pieces to sprinkle over the top.
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6
Right before the truffles are ready to come out of the refrigerator, melt the chocolate chips over a double boiler. Alternatively, you can melt the chocolate in a microwave in 30-second increments, stirring after each increment.
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7
Dip each truffle into the chocolate using 2 spoons to help the excess chocolate drip off. Place truffles on a parchment-lined baking sheet and immediately top with the peppermint garnish.
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8
Let the chocolate set before storing in an airtight container. Store in the refrigerator.
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9
Note: I ended up using one 12-ounce bag of chocolate chips plus about another 1/4 cup. You might be able to make it with just the 1 bag, but I'd recommend having more handy, just in case.
