Chop the bittersweet chocolate with a serated knife, and set aside. Heat the cream until just to a boil, and remove from the heat. Stir in the extract, then the chocolate and continue to stir until the chocolate is completely melted and the mixture is smooth. Chill until firm.
Remove truffle mixture from the refrigerator and begin using a melon baller to scoop into small balls, rolling them briefly between your hands to smooth. If the mixture gets too soft, chill for a few minutes and continue. When all of the truffles are formed, melt the chips with the cocoa butter, and add the peppermint oil. Dip each truffle center into the white chocolate, then roll in crushed candy cane. Chill to set. Remove from refrigerator 15 minutes prior to serving.
Not a NESTLÉ®-tested recipe.