Using a Bain Marie (or double boiler) gently melt the butter, chocolate and cream together. Stir to combine everything, take off the heat and allow to cool.

Place the pan in the fridge for an hour or two, just until the truffle mixture has hardened but is still pliable.

Using an ice-cream scoop or spoon, scoop up the mixture and quickly roll into balls. Drop in the crushed candy canes and roll about until an even coverage is achieved. Pop back in the fridge until you are ready to eat them. Enjoy!