Step 1: Make the Ganache
1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
2. Add Chocolate: Remove the saucepan from heat and add the chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and fully melted.
3. Flavor the Ganache: Stir in the peppermint extract and powdered sugar (if using) until well combined.
4. Chill Ganache: Pour the ganache into a bowl and cover it with plastic wrap. Refrigerate for about 1-2 hours, or until firm enough to scoop.

Step 2: Form the Truffles
1. Scoop and Roll: Once the ganache is firm, use a melon baller or teaspoon to scoop out portions of the ganache. Roll each portion into a ball between your hands, about 1 inch in diameter.
2. Chill Again: Place the rolled truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to firm up.

Step 3: Coat the Truffles
1. Melt the Coating: In a microwave-safe bowl, combine the dark chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until melted and smooth.
2. Dip the Truffles: Using a fork or dipping tool, dip each truffle into the melted dark chocolate, allowing any excess to drip off. Place them back on the parchment-lined baking sheet.
3. Add Candy Cane Topping: While the chocolate coating is still wet, sprinkle the crushed candy canes on top of each truffle.

Step 4: Set and Serve
1. Let Set: Allow the truffles to set at room temperature or place them in the refrigerator for quicker setting.
2. Enjoy: Once set, serve your Peppermint Truffles and enjoy the festive flavors!