Peppermint Ghiradelli Chocolate Fudge Balls

This is basically the same as the peanut butter balls below, but that's okay.

1 cup Ghiradelli semi-sweet chocolate chips

1 cup heavy whipping cream

1/2 teaspoon peppermint extract (or more - you might want to taste the ganache to see if you'd like to add more - but a little goes a long way!)

1/8 tsp salt

1/2 cup cocoa powder

1/2 cup confectioner's sugar

Place the chocolate chips and salt in a medium-sized bowl (preferably glass). Bring the cream to a boil and immediately pour over the chips. Let sit for 10 minutes (do not touch until time is up!). Add the peppermint extract and whisk the mixture until smooth and shiny. Pour the mixture into a small, flat pan (such as a brownie pan or pie pan) and refrigerate until firm.

Before making the fudge balls, mix together the cocoa powder and confectioner's sugar in a cereal-sized bowl (you may need to keep making more mixture if you seem to run out). Also keep a small bowl of hot water ready. Using a melon baller, scoop out individual balls and roll in the cocoa powder mixture. Dip the melon baller in the hot water in between each ball - this makes it much easier to scoop and helps avoid frozen chunks of chocolate on the baller. You will have around 30 truffles.