Peppermint-Chocolate Truffles

1. 1

   Break half the chocolate (6 oz.)

2. 2

   into small pieces; place in medium microwaveable bowl.

3. 3

   Add butter and cream.

4. 4

   Microwave on HIGH 2 min.

5. 5

   or until butter is melted; stir until chocolate is completely melted and mixture is well blended.

6. 6

   Stir in extract.

7. 7

   Refrigerate 30 min.

8. 8

   or until chocolate mixture starts to firm up.

9. 9

   Spoon into resealable plastic bag.

10. 10

    Cut small piece off one bottom corner of bag; use to pipe chocolate mixture into 24 (1-inch) mounds on parchment-covered baking sheet.

11. 11

    Freeze 30 min.

12. 12

    or until firm.

13. 13

    Melt remaining chocolate as directed on package.

14. 14

    Dip truffles, 1 at a time, into melted chocolate, turning to evenly coat each truffle.

15. 15

    Return to prepared baking sheet.

16. 16

    Drizzle any remaining melted chocolate over truffles; sprinkle with crushed candy.

No additional tips available.