Heat heavy cream in a sauce pan over low heat until it just comes to a boil.

Remove from heat and add white chocolate.

Allow to sit for 2 minutes to let chocolate begin to melt.

Whisk until smooth.

Add the butter and peppermint extract and whisk until smooth.

Transfer the mixture into a bowl and cool to room temperature.

Cover with plastic wrap and refrigerate for 2 hours.

Line a baking sheet with parchment paper. Set aside.

Measure about 2 teaspoons of the chilled filling and roll between your hands to form a ball and place on prepared sheet. Repeat with remaining filling.

Refrigerate for at least 15 minutes.

Melt CandiQuik in microwave by heating for 30 seconds and then stirring and repeating until melted.

Use a fork to drop your truffles into the candy coating.

Roll the truffles around to ensure a nice even coating and use the fork to lift the truffles back out.

Place the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.

Let truffles sit at room temperature until set, about 1 hour.