Peppermint-Chocolate Truffles

• 3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
• 2 Tbsp. butter or margarine
• 1/3 cup whipping cream
• 1 tsp. peppermint extract
• 1 Tbsp. crushed candy canes

1. Break half the chocolate (6 oz.)
2. into small pieces; place in medium microwaveable bowl.
3. Add butter and cream.
4. Microwave on HIGH 2 min.
5. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
6. Stir in extract.
7. Refrigerate 30 min.
8. or until chocolate mixture starts to firm up.
9. Spoon into resealable plastic bag.
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. Freeze 30 min.
12. or until firm.
13. Melt remaining chocolate as directed on package.
14. Dip truffles, 1 at a time, into melted chocolate, turning to evenly coat each truffle.
15. Return to prepared baking sheet.
16. Drizzle any remaining melted chocolate over truffles; sprinkle with crushed candy.

s bittersweet chocolate, butter, whipping cream, peppermint, canes

Taken from www.kraftrecipes.com/recipes/peppermint-chocolate-truffles-186310.aspx (may not work)