Peppermint Truffles with Dark Chocolate

Instructions:

1. Combine the chopped dark chocolate and salt in a heat safe glass bowl. Note: Using a glass bowl helps retain heat longer.
2. Heat the heavy cream in a saucepan until it just begins to simmer, ensuring it does not reach a rolling boil. Wait for the first small bubbles around the edges.
3. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Note: This allows the chocolate to soften without stirring in air.
4. Gently stir from the center outward with a spatula until the mixture is mahogany colored and glossy, then stir in the peppermint extract.
5. Transfer the ganache to a plate and refrigerate for at least 2 hours until firm.
6. Use a small scoop to portion the mixture into 1 inch balls, roll them quickly between palms to smooth, and place them on a parchment lined baking sheet.
7. Chill the rolled truffles for an additional 15 minutes. They should feel cold and firm to the touch.
8. Melt the semi sweet chocolate and coconut oil in 20 second bursts in the microwave, stirring between each, until completely smooth. Note: Short bursts prevent the chocolate from burning.
9. Using a fork, dip each chilled truffle into the melted chocolate, lift, and tap the fork on the edge to remove excess chocolate. Immediately sprinkle with crushed candy canes before the shell sets.