Place white chocolate in a small bowl.

Heat heavy cream, just as it comes to a boil remove from heat and pour over white chocolate.

Let sit for 3 minutes.

Start to stir with spatula in small circular motions, as ganache forms continue to stir until ganache is completely mixed. If you still have chunks of chocolate you can microwave mixture 30 seconds and continue to stir until all the chocolate is melted and ganache is smooth and creamy.

Add in the peppermint extract and stir to combine.

Let set until completely cooled.

When ready scoop ganache into balls, I used a small melon baller sized scoop.

Then roll each mound into a smooth ball between palms of hands.

Refrigerate 10 minutes.

Working in small batches (2-3 truffles at a time, leaving the rest in refrigerator until time to dip) dip one at a time into melted chocolate and place on parchment lined cookie sheet.

Repeat until all truffles are done.

Dust with cocoa powder (optional).

Store in cool dry place.