Peppermint-coated Truffles

Boil cream and butter on low heat. Take off the flame. Add peppermint flavoring.

Whip egg yolks with sugar until light.

Gradually add heated cream mixture into egg yolks while whisking.

Return mixture to heat and boil again, stirring continuously.

Pour heated mixture over bittersweet chocolate. Stir until all the chocolate is melted.

Cool mixture in an airconditioned room or chill in the refrigerator until it starts to thicken and reach the consistency of spreadable butter, about 1 hour.

Place cooled mixture in an icing bag with a round tip. Pipe into small mounds (about 2 teaspoons each) on sheets of parchment paper. Chill until firm.

Roll the mounds slightly between the palms of your hands to create small balls. Set them back on the parchment and chill until set.

Make the coating: Melt bittersweet chocolate in a double boiler. 

Using a fork, dip and coat each truffle in melted chocolate, then roll in crushed peppermint. Place on aparchment paper-lined tray and chill until ready to serve.