Place the cream and butter in a small saucepan over high heat and bring to the boil.
Place the chocolate in a medium heatproof bowl and top with the hot cream mixture. Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until the mixture is melted and smooth. Add the crushed candy canes and mix to combine.
Allow to stand at room temperature for 10 minutes.
Refrigerate for 2-3 hours or until just firm.
Spread the sugar on a large baking tray. Roll teaspoonfuls of the truffle mixture into balls and roll in the sugar to coat.
Place on a tray and refrigerate for 30 mins or until firm.
Recipe Notes
White chocolate melts will set more firmly than normal white chocolate and are easier to melt without seizing.