Place the finely chopped dark chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, avoiding a full boil.

Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.

Add the softened butter, peppermint extract, and a pinch of salt to the melted chocolate.

Whisk gently from the center outwards until the mixture is smooth and glossy, forming a ganache.

Cover the bowl with plastic wrap directly on the ganache surface to prevent a skin from forming.

Refrigerate for 2-4 hours, or until the ganache is firm enough to roll.

Once firm, scoop 1-inch portions of ganache and roll them into even spheres.

For cocoa powder coating, roll each truffle in a shallow dish until evenly coated.

For melted chocolate coating, dip each truffle into tempered chocolate and let excess drip off, then place on parchment paper to set.

Alternatively, roll truffles in chopped nuts or crushed candy.

Place finished truffles on a parchment-lined tray and refrigerate for 15-20 minutes to set the coating.

Store truffles in an airtight container in a cool, dry place or refrigerate, allowing them to come to room temperature for 15-20 minutes before serving for optimal texture and flavor.