Add chopped dark chocolate to a bain marie or double boiler.

Melt over low heat, stirring gently, until completely melted.

Meanwhile, add whipping cream to a small saucepan. Gently warm cream over medium-low heat, until steaming. (Do not boil.)

Whisk the warm cream into the melted chocolate.

Remove from heat and whisk in the peppermint oil.

Cover bowl and transfer to the refrigerator to chill, at least two hours or until firm.

Line a small tray or plate with parchment or a silicone baking mat.

With a 1-inch melon baller, scoop the ganache into equally-sized portions (you should have 12-14 total). Use your hands to roll each portion into a ball.

Roll balls in cocoa powder. Transfer to prepared tray to chill for 15 minutes.

Roll chilled balls in crushed candy cane pieces, using your fingers to push the larger candy pieces into the chocolate as necessary. Some of the chocolate ganache will still be visible.

Sprinkle with foil stars and edible glitter, to finish.

Place each candy cane truffle in a paper truffle cup.

Serve immediately, or transfer to the refrigerator until ready to serve.

Store leftover truffles in an airtight container in the refrigerator for up to three days. Allow truffles to sit at room temperature for 5-10 minutes prior to serving.