Finely chop the milk chocolate bar and place in a glass bowl.

Heat the cream in a small sauce pan over medium heat until simmering but not boiling.

Pour the hot cream over the chopped chocolate and let sit for a few minutes.

Stir the ganache with a spatula in even round stroke until the chocolate completely dissolves.

Add the extract and continue stirring until smooth.

Place the ganache mixture in the refrigerator for 1 hour until solidified but still scoopable.

Line a small baking sheet with parchment paper.

Take the ganache out of the refrigerator, portion the ganache into 8 mounts using a small cookie scoop, try to keep them as round as possible.

Place the baking sheet in the refrigerator for 1 hour.

Take the baking sheet out of the refrigerator and shape each piece of truffle into round balls.

Place a lollipop stick in the middle of each ball and push down about ¾ way through the candy.

Put the baking sheet back in the refrigerator for 1 more hour.

Cut a piece of thick foam to use as a truffle pop drying stand. Poke holes through the foam with a bamboo stick about 2” apart.

Prepare small bowls filled with sprinkles, peppermint crunch or your choice of toppings for the truffle pops.

Finely chop the white chocolate bar and melt it in a glass bowl placed over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.

Take the truffles out of the refrigerator, and coat it in melted chocolate using a spoon, dip it in the chocolate to cover the bottom as well. Let the excess run off almost complete before dipping it in your choice of sprinkles or toppings.

Place the lollipop stick upright in the prepared piece of foam through the holes you made earlier to let it dry.

Continue to coat the rest of the truffle pops with chocolate and sprinkles.

Place the foam with the truffle pops in the refrigerator to harden completely before wrapping them in plastic baggies.