1Pour both types of cream, sugar and extract into a heavy saucepan and bring to a boil on low heat.
2Chop up the bittersweet chocolate and put into a bowl.
3Pour boiling cream mixture over the chocolate and stir until smooth.
4Place bowl in the fridge for 2 3/4 - 3 hours to firm up.
5Using a teaspoon, scoop out firm chocolate and roll into walnut size truffle. (it gets a little messy, but completely worth it!)
6Drop truffle into a bowl or container of crushed candy canes and completely cover. I usually shake the container to completely cover instead of rolling it with my fingers to avoid getting candy cane all over your fingers.
7Put completed truffles into an airtight container and place in the fridge or freezer to firm up.