Yields: 20 truffles
8 oz. dark chocolate, chopped small
3 oz. heavy cream
4-6 drops peppermint oil
10 oz. dark chocolate, melted and tempered
Crushed starlight peppermint candies
Heat cream and chocolate in a small saucepan, stir with a rubber spatula until chocolate is melted. Be careful not to scorch chocolate. Remove pan from heat and add oil and incorporate.
To make hand rolled truffles:
Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.
Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons. Chill chocolate truffle balls until extremely firm. Dip truffles directly into tempered melted chocolate and set on parchment paper to set. While chocolate is still wet, place small piece on top.
To make in shells:
Melt and temper dark chocolate and line shells with chocolate. Pipe in cooled chocolate filling. Chill until filling is set. Fill remaining cavity of shell mold with melted tempered chocolate. Chill in refrigerator until firm. Pop out of shell. Place a small dollop of melted chocolate on top and top with a small piece of peppermint candy.
Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. Truffles can be refrigerated for up to a week; frozen for up to a month.