• In a small saucepan, combine chocolate.
• Add cream and turn on low heat, stirring constantly with a heat-proof spatula.
• Heat and stir until blended and smooth. Next, add espresso powder and vanilla.
• Stir until smooth. Pour into a medium sized bowl, cover and place in the freezer to chill. Chill until firm, at least an hour or ideally overnight.
• Fill a resealable bag with the candy canes, smash with a rolling pin and set aside.
• Use a small cookie scoop to scoop the chocolate truffles on to a rimmed baking sheet covered with parchment paper.
• Roll each truffle in crushed candy canes, and place back on parchment paper.
• Place finished truffles in the freezer to set and be firm.
• Usually at least 15 minutes. The longer the better.

When Ready To Drink

• When ready to serve, heat cream or milk gradually in saucepan on stove or in microwave until hot.
• Grab one.
• If your cup will hold 2 cups of cream grab 2 truffles.
• You now have two choices. Place truffle in the bottom of your mug.
• Pour hot milk in mug over truffle.
• OR Pour hot cream in mug and place truffle on top.
• Stir until blended.
• Top with whipped cream and sprinkle leftover crushed candy canes on top and enjoy every sip!