Make the Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Melt the Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
3. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and smooth.
4. Add Peppermint: Stir in the peppermint extract. Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until firm enough to scoop.

Shape the Truffles

1. Scoop and Roll: Using a small cookie scoop or spoon, scoop out portions of the ganache and roll them into balls with your hands. Place them on a parchment-lined baking sheet.
2. Chill Again: Refrigerate the truffle balls for 30 minutes to firm up.

Decorate the Truffles

1. Prepare Coating: Melt the chocolate for coating in a microwave-safe bowl or double boiler.
2. Dip the Truffles: Using a fork or dipping tool, dip each truffle into the melted chocolate, letting the excess drip off.
3. Decorate Immediately: While the coating is still wet, sprinkle crushed candy canes, cocoa powder, or powdered sugar on top.
4. Set the Coating: Return the truffles to the parchment-lined sheet and allow the chocolate to set completely.