Crush the peppermint by placing mint candies or candy canes in a ziplock bag. Use a rolling pin to crush them into small pieces and set aside.

Heat the whipping cream and granulated sugar in a medium saucepan over medium heat, stirring occasionally until the sugar dissolves and the cream is hot, about 5 minutes.

Incorporate unsalted butter and peppermint extract into the warm cream mixture, stirring until the butter melts and the mixture is smooth, about 1-2 minutes.

Pour the warm cream mixture over the white chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.

Chill the mixture in the refrigerator for 1-2 hours until firm enough to scoop.

Shape the chilled mixture into truffle balls about one inch in diameter using a cookie scoop or your hands.

Roll each truffle ball in the crushed peppermint candies, pressing gently to adhere.

Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes to set before serving.