In a medium saucepan, heat the coconut cream over medium-low heat, just until the edges begin to simmer.
Immediately turn off the heat, then add the dark chocolate. Stir to combine until everything is smooth, creamy, and fully combined.
Once the mixture is smooth, transfer it to a medium bowl, then add peppermint extract and a pinch of salt. Stir to combine, then set uncovered in the fridge just until solidified but still pliable.
Scoop out a heaping tablespoon of the chocolate, then use your hands to gently shape the truffles. Set aside on a dish lined with parchment paper.
Repeat until all the truffles are scooped and shaped.
Set the cocoa powder on a large plate, then roll the truffles around until they are fully covered.
Serve immediately or store covered in the fridge for up to a week.
To serve, let them come to room temperature for maximum smooth creaminess.
Enjoy with family and friends!