Combine heavy cream and butter in a small saucepan. Bring to a boil.
In the mean time, place chopped chocolate in a heat proof bowl.
Pour the hot cream and butter mixture over the chocolate. Let it sit for 1 minute, then mix with a spatula to combine. Add peppermint extract and stir to combine.
Cover and refrigerate for 2 hours.
Remove the chocolate ganache from the fridge and let it cool for 10 minutes.
Using a 1 tablespoon measurement, scoop out chocolate and roll out balls. Roll the balls onto sprinkles, cocoa powder, crushed candy canes or coconut.