Cream together the butter and sugar using a hand mixer or a stand mixer with the paddle attachment. Beat in the peppermint extract. Add in the flour and 1/2 cup candy canes, then beat until the flour is mostly absorbed. Add in the milk, 1 tablespoon at a time, mixing until the dough can hold together. (Check by picking up a little bit of dough and forming a ball, it shouldn't crumble.)
Form dough into balls, approximately 1 and 1/2 to 2 tablespoons of dough each. Cover and chill the balls until very cold, at least two hours in the refrigerator.
Melt the chocolate chips and shortening together in the microwave or in a double boiler. Cook on short 30 second intervals, stirring in between, just until the chips are melted, being careful not to let them burn. Let cool for 5 minutes.
Dip the truffle balls into the chocolate, and allow the excess chocolate to drip off. I use a fork to dip them. Place the truffles onto a wax paper lined cookie sheet, I use a sharp knife to slide the truffle off the fork onto the cookie sheet. Sprinkle each one with crushed candy canes right after it is dipped, the chocolate will start to harden quickly.
Refrigerate the truffles until ready to serve.
Recipe makes 28-32 truffles, depending on the size you make them.
To crush the candy canes: place them in a baggie and hit with a spoon or rolling pin.Store bought candy melts can be used in place of the chocolate chips and shortening.The calories shown are based on the recipe making 32 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.