In a medium saucepan, pour in the heavy cream and heat it over medium heat until it simmers, about 3-4 minutes.

Add the semi-sweet chocolate chips to the warm cream and stir until fully melted and smooth, about 2-3 minutes.

Stir in the peppermint extract to the ganache and adjust to taste if needed.

Let the ganache cool slightly at room temperature for about 5-10 minutes, then refrigerate for approximately 30 minutes until firm.

Use a small cookie scoop or tablespoon to scoop out portions of ganache, then roll them into balls about 1 inch in diameter.

Roll each truffle in the coating of either cocoa powder or crushed peppermint until fully coated.

Line a baking sheet with parchment paper and place truffles on it, refrigerating again for about 15-20 minutes to set.