Add Oreo cookies to a food processor and pulse until finely ground. Add cream cheese and peppermint extract and pulse again until all ingredients are well mixed.

Line a baking sheet with parchment paper. Using a small cookie scoop, roll the Oreo mixture into balls and place on baking sheet.

Place truffle balls in your freezer for at least one hour to chill

Once chilled, prepare coating and toppings. Add candy canes to a plastic bag and crush with a rolling pin or flat side of a meat tenderizer – what I used - and melt chocolate in the microwave at 30 second intervals (80% power) stirring between each melting session.

Drop each truffle ball into the melted chocolate; use a fork to evenly coat and remove from the bowl, tapping off excess chocolate. Immediately sprinkle with crushed candy cane before the chocolate begins to set.

Allow to set completely before storing in an airtight container in the fridge Keep truffles in the fridge for up to 5 days.