Heat the heavy cream and unsalted butter in a medium saucepan over medium heat until gently boiling, then simmer for 3-5 minutes.

Chop the semisweet or bittersweet chocolate into small pieces and place them in a heatproof bowl. Pour the hot cream and butter mixture over the chocolate, letting it sit for 5 minutes.

Stir the melted chocolate mixture until smooth, then add peppermint extract and fold in the crushed candy canes.

Spread the mixture into a shallow dish and chill in the refrigerator for 1 to 2 hours until firm.

Once firm, roll the chilled mixture into 1-inch balls, dusting hands with cocoa powder or powdered sugar to prevent stickiness.

Roll the truffles in your choice of topping, ensuring an even coating.

Place coated truffles back in the refrigerator for another 1 to 2 hours to set.