Prepare the chocolate and cream mixture: In a heatproof bowl, combine the chopped chocolate and instant coffee. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour the hot cream over the chocolate and coffee mixture and let it sit for 2-3 minutes to melt the chocolate.

1. Stir to combine: Stir the mixture gently until smooth and glossy. Add the peppermint extract and mix until well incorporated.
2. Chill the ganache: Let the ganache cool to room temperature, then cover with plastic wrap and refrigerate for 1-2 hours or until firm enough to scoop and shape into balls.
3. Shape the truffles: Once the ganache has firmed up, scoop out portions of the ganache using a small cookie scoop or teaspoon. Roll each portion into a ball using your hands. Roll the truffles in unsweetened cocoa powder or crushed peppermint candies.
4. Coat the truffles: In a heatproof bowl, melt the remaining 4 oz of chocolate with the vegetable oil or coconut oil. Dip each truffle into the melted chocolate, ensuring it’s fully coated. Tap gently to remove excess chocolate and place on a parchment-lined baking sheet.
5. Let them set: Allow the truffles to set at room temperature for 20-30 minutes or refrigerate for about 10 minutes to speed up the process.
6. Serve: Once set, enjoy the truffles as a sweet treat, or package them for gifting!