Chop the chocolate finely and set aside.

For the candy canes, you can use a sealed plastic bag and use the rolling pin to roll and smashed out the crushed candy into smaller tidbits.

Heat the saucepan and add the cream allowing it to boil until bubbles will appear.

Then pour the cream into the chopped chocolate and stir allowing the cream and the chocolate to mix together.

Add the mint extract and the butter into the mixture until such time the butter is melted and smooth.

Remove from the heat and let it cool in a refrigerator for about 2 hours.

Once firm enough to scoop, use a teaspoon or scooper to form the truffles.

Roll it over in your palms to achieve a round shape.

Melt the candy coating in a microwave.

Dip in one by one the truffles and let it cool.

After each truffle is covered, roll in the candy cane pieces to coat, or just sprinkle them on top.