Candy Cane Truffles

8 oz. chocolate chips                         1/2 cup heavy cream

2 teasp peppermint extract        1/2 cup cocoa powder for dusting

1/2 cup crushed candy canes

Combine extract and cream in a microwave safe dish and cook for

1 minute.  Add the chips and blend until smooth.  Chill for 4 hours

or until firm.  Line a cookie sheet with parchment paper or waxed

paper.  using a teaspoon, drop small, rounded spoonfuls of this

mixture onto the lined sheet.  Freeze for about 45 mins.  Remove

and roll into small balls.  Roll each one in the powder until coated. 

Freeze again until firm.  Repeat with the crushed canes.

Store in the refrigerator in an airtight container.  Serve on doilies or

in small paper muffin cups.