Place all ingredients, except for the crushed peppermint candies, in a large stainless steel bowl.

Over slightly simmering water, using the double boil method, melt together the ingredients slowly. Use a silicone spatula to stir the ingredients together - keep the ingredients moving to form a consistent truffle batter.

Allow the truffle mixture to cool - just at room temperature - about 20-25 minutes.

Using a 1 teaspoon scoop for equal measurement and size, scoop out the mixture and roll it into an evenly shaped ball using the palms of your hands.

Gently roll the truffle ball into the crushed peppermint candies and place on a parchment-lined baking sheet.

Once done, place the baking sheet in the refrigerator to allow the truffles to firm up.

Store truffles in a sealed container (each layer of truffles separated by a sheet of parchment paper to avoid sticking or clumping). Truffles can be frozen as well.