Chocolate Peppermint Ganache Filling

1. Place the heavy whipping cream into a microwavable container and heat for one minute.
2. Mix in the peppermint extract.
3. Place the chopped semi-sweet chocolate in a separate bowl and pour the warm cream mixture over it. Allow to sit for 5 minutes.
4. Stir slowly. If the chocolate doesn't seem to melt, you can put it back into the microwave in 15 second intervals, stirring each time.
5. Once it's smooth and the chocolate is completely melted, cover with plastic wrap and place into the refrigerator for at least 3 hours.

It's Truffle Making Time!

1. Add the chopped dark chocolate into a microwavable bowl and microwave in 30 second intervals, stirring each time until completely melted. You can also use a hair dryer (pro tip). Set aside.
2. Remove the ganache filling from the refrigerator which should now be firm.
3. Line a baking sheet with parchment paper.
4. Using a small scoop or spoon, seperate the ganache into equal pieces, rolling each one into a small ball. Place them all on the lined baking sheet and place into the freezer for 5 minutes. This will harden the ganache just a tad so that it doesn't melt in your hands while you work with it.
   
5. Remove the ganache balls from the freezer. Place one ball on top of your two fingers (middle and pointer) and dip directly into the melted chocolate. You can also use a spoon if that's easier for you or if you aren't a fan of licking your fingers before you wash them.
   
6. Place the chocolate covered ball onto the parchment lined baking sheet. If you lift your fingers gently and in a counter clockwise motion, it will leave you a cute little pattern at the top of your truffles.
   
7. Repeat until all ganache is used. Place the baking sheet in the refrigerator for a bit to set.
8. If you want to add some extra flair, melt some green chocolate, stir and drizzle over your truffles.