In a medium saucepan, combine heavy cream and unsalted butter over low-medium heat. Warm the mixture gently until it begins to bubble softly, about 5 minutes.

Remove saucepan from heat and pour the hot cream-butter mixture over the chopped chocolate in a mixing bowl. Let it sit undisturbed for about 5 minutes to allow chocolate to melt completely. Stir until smooth and glossy.

Stir in the peppermint extract and the crushed candy canes into the chocolate mixture until evenly incorporated.

Transfer the chocolate mixture to a shallow dish and refrigerate for about 1 to 2 hours, or until firm.

Use a tablespoon cookie scoop to portion out the chocolate mixture and roll each scoop into a ball with clean hands.

Roll each truffle in finely crushed candy canes, cocoa powder, or red sanding sugar for extra festive flair.

Place the coated truffles onto a lined baking sheet and refrigerate for at least 1 to 2 hours to set completely.