Using a melon baller, scoop out small balls of chocolate from the chilled pan. (Mine were about 2 tsp or even as large as 1 TBSP in size.) Use your hands to shape balls into smoother rounds and place on a wax paper lined pan. (You'll need to work quickly as the chocolate will soften. Your hands will get a bit messy, but if your hands are literally coated in chocolate, it's not chilled enough.) Repeat until all chocolate is used. Place pan of truffles in the freezer for at least 1 hour.

Heat dipping chocolate until melted and smooth. Dip truffles one at a time using a fork. Set truffle on the fork, then lower it into the chocolate to coat it, then gently lift it out and tap the fork on the side of the bowl to get excess chocolate off the truffle. Place on wax paper and sprinkle with crushed peppermint sticks.

My all-time favorite dipping chocolate comes from Chocoley.com- it's so incredibly easy to use and it tastes amazing. They have amazing sales around pretty much any holiday too- follow Chocoley.com on Facebook to stay in the loop!

Have fun with it! I used both white chocolate and dark chocolate and dipped truffles in one or the other- then some I even drizzled the other type of chocolate on top prior to sprinkling on the peppermint.

*You can use 1 cup white/ semi-sweet chocolate chips + 1 TBSP coconut oil or shortening in place of actual dipping chocolate.