Peppermint-Chocolate Truffles - S Bittersweet Chocolate

Method

• Break half the chocolate (6 oz.)
• into small pieces; place in medium microwaveable bowl.
• Add butter and cream.
• Microwave on HIGH 2 min.
• or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Stir in extract.
• Refrigerate 30 min.
• or until chocolate mixture starts to firm up.
• Spoon into resealable plastic bag.
• Cut small piece off one bottom corner of bag; use to pipe chocolate mixture into 24 (1-inch) mounds on parchment-covered baking sheet.
• Freeze 30 min.
• or until firm.
• Melt remaining chocolate as directed on package.
• Dip truffles, 1 at a time, into melted chocolate, turning to evenly coat each truffle.
• Return to prepared baking sheet.
• Drizzle any remaining melted chocolate over truffles; sprinkle with crushed candy.