Chocolate Mint Truffles - heavy cream

Method

• Bring heavy cream, butter and corn syrup to a boil. Add semi sweet chocolate and turn off heat. Slowly stir until combined and chocolate is all melted. Refrigerate for 25 minutes. Stir. Refrigerate for 15 minutes. Mixture should be pretty solid. Take one tablespoon at a time and roll between your hands to form balls. Line up on wax paper and refrigerate for 20 minutes.
• Crush candy canes into tiny bites either with food processor or hand chopper. Lay out on wax paper.
• Put white chocolate in microwave safe bowl on high for 1.5 minutes. Remove and stir until completely melted.
• Take chocolate from refrigerator and roll in white chocolate by hand. Then roll in the candy canes. Set on wax paper to solidify (should only take 20 minutes if your kitchen is cool). Store in an airtight container.