Easy Fudgy Peppermint Bark Truffles Christmas Candies

Instructions:

1. Gently melt the dark chocolate and butter together using a double boiler or short bursts in the microwave until completely smooth. Remove from heat.
2. Stir in the sweetened condensed milk and vanilla extract into the melted chocolate mixture until fully homogenous, creating the fudge base.
3. Carefully mix in the peppermint extract. Taste test to ensure a clear minty note.
4. Transfer the fudge base to a shallow dish, cover, and refrigerate until firm enough to handle (approximately 2 hours).
5. Scoop the chilled fudge mixture using a tablespoon measure. Quickly roll between your palms into neat, uniform balls. Place on a baking sheet lined with parchment paper.
6. Return the rolled truffles to the refrigerator for at least 1 hour to firm up again before dipping.
7. Melt the white chocolate using the double boiler method until silky smooth. Stir in half of the crushed candy canes.
8. Working quickly, pierce a chilled truffle with a fork, dip it completely into the melted white chocolate, lift, and tap off excess chocolate.
9. Place the dipped truffle back onto the parchment paper. While the chocolate is still wet, immediately sprinkle the remaining crushed candy canes and optional sea salt over the top.
10. Allow the truffles to set completely at cool room temperature or in the refrigerator for 30 minutes before serving or storing.