Finely chop up your chocolate and place in a medium sized bowl.
Over medium heat, place a small pot and add the cream - bring to a low simmer.
Add the softened ghee/butter and collagen to the chopped chocolate. Pour the cream over top and let it sit for about 5 minutes. Stir in the peppermint extract and stir until everything is combined. If the chocolate is not melting, gently heat it over a double boiler on the stove.
Move the chocolate bowl to the fridge and let it sit for at least 2 hours.
Remove the bowl from the fridge and use a cookie scoop (about 2 tsp worth of chocolate) and roll into balls.
Roll each ball into the toppings of your choice (I included cocoa powder in this recipe) and let them sit on a parchment lined baking sheet to harden.
You can also make the chocolate topping recipe or the coconut butter drizzle recipe mentioned in the ingredient section. Just combine and heat ingredients.
Move the truffles to the fridge to let them set quicker. You can store them there until you’re ready to eat.