Candy Cane Truffles

I don't have a picture for these yet, because I ate them too fast. Once I make some more, I'll definitely get a picture up. The first time I made them, I rolled the chocolate balls in the cocoa powder, which gave them too much of a cocoa taste for my liking and turned the candy cane crumbs brown. Next time, I'll lightly dust them, which should work much better.

Candy Cane Truffles
8 oz chocolate chips (semi-sweet works great)
1/2 cup heavy cream
2 tsp peppermint extract
cocoa powder for dusting (optional)
1/2 cup crushed candy canes

1. Combine heavy cream and peppermint extract in microwavable bowl. Microwave on high for 1 minute.
2. Add the chocolate chips to the bowl and whisk until chips are melted and smooth. Refrigerate until firm, about 4 hours.
3. Line a baking sheet with wax paper or parchment paper. Using a teaspoon, drop small, rounded spoonfuls of the chocolate mixture on the baking sheet.
4. Place the baking sheet in the freezer for about 45 minutes. Once the balls are firm, remove and quickly roll each spoonful between your palms into a ball.
5. Dust each ball lightly with cocoa powder, if you so choose. If the balls grow too soft, place the baking sheet back into the freezer until they are firm.
6. Roll each ball in the crushed candy canes.
7. Store the truffles in an airtight container in the fridge or freezer. Let stand at room temperature for 10 minutes before serving.

Decorative serving suggestion: Place each truffle in a mini cupcake cups or on small doilies.