In a medium saucepan, gently heat 1 cup of heavy whipping cream over low heat until it just begins to boil, which should take about 5 minutes. Remove from heat once boiling.

Add 8 ounces of finely chopped semi-sweet chocolate to the hot cream and let it sit for 2 minutes without stirring. Then whisk until smooth.

Stir in 2 tablespoons of unsalted butter and ½ teaspoon of peppermint extract, whisking until glossy and creamy.

Transfer the ganache into a bowl, cover with plastic wrap, and refrigerate for about 2 hours until firm enough to scoop.

Melt an additional 8 ounces of semi-sweet chocolate in a double boiler over medium heat. Once smooth, let cool slightly.

Roll the chilled ganache into balls, about 2 teaspoons each, and place on a parchment-lined baking sheet. Refrigerate for about 15 minutes.

Dip each truffle in melted chocolate, ensuring full coating, then sprinkle with crushed candy cane before setting aside.

Allow truffles to set at room temperature for about 1 hour until the chocolate hardens completely.