8 Ounces semisweet baking chocolate finely chopped ( I "chopped" it with the blender)
Half a cup or more of crushed up candy cane.
Bring to a boil, then remove from heat for 15 minutes, during this 15 minutes take some time to prepare a baking sheet with wax paper. You should also have your chocolate finely chopped the smaller the better so after ALOT of wasted time trying to chop the chocolate I eventually just threw it all in the blender, if you do that its a good idea to put the chocolate in the fridge for a few minutes before hand as the blender heats up and melts the chocolate!
Put the sauce pan of cream back on the burner and bring to a boil. Once boiling poor over the chocolate( which should be in a heat- proof bowl) stir until smooth. Pour chocolate onto un UNLINED baking sheet and put into the freezer for about 15 minutes.
Using a table spoon, scrape the chocolate to form balls roughly about 1 inch. Roll in the candy cane dust (which I also used a blender for) and then place on the wax paper prepared cookie sheet, and there you have it! Simple!