White Chocolate Peppermint Truffles

Add chocolate and butter into a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.

Add heavy cream and corn syrup into a small saucepan and heat over medium heat just until bubbles appear on the edges. This will happen quickly! Immediately pour the cream over the melted chocolate and butter, stirring well for a few minutes until combined. Stir in the extract and mix to combine. Chill for 1-2 hours.

When chilled and easy to work with, scoop out teaspoon-size balls of chocolate with a melon scoop or small spoon. I weighed them and each of my truffles weighs 0.5 ounces. Roll them into balls then roll in your coating of choice. Store at room temperature or in the refrigerator.

Recipe adapted from howsweeteats.com.