In medium bowl add cream and chocolate chips. Microwave for one minute.

Stir until chocolate is smooth.

Stir in baking chips.

Refrigerate for 4 hours or overnight.

Using a melon baller or a small cookie scooper, scoop chocolate into a ball.

Place in powdered sugar and roll around till covered.

Place on cookie sheet lined with parchment paper.

Top with crushed candy cane and refrigerate until ready to serve!

ENJOY!