First, prepare the ganache. Fill a small pot about halfway with water and bring it to a gentle simmer over medium heat. While it heats up break up 2 of the chocolate bars into small pieces and transfer them to a large heat proof bowl. Put the bowl over the simmering water and let the chocolate melt, stirring often. Once it is pretty melted pour in the sweetened condensed milk and the pinch of salt, getting them mixed in thoroughly. Take the bowl off of the heat and stir in the mint extract to finish the ganache. Then put the bowl in the freezer for an hour to let it chill enough to work with.

Once it is chilled, set up a sheet tray and line it with a silicone mat. Use a 1.5 inch cookie scoop to scoop out perfect portions of the ganache and roll them into balls. Line them up on the sheet tray as you make them. Then put the tray back into the freezer for another hour to chill them completely again. When they are done chilling again, set up a second sheet tray with another silicone mat. Break up the remaining three chocolate bars into small pieces and get them into a large, microwave safe bowl.

Microwave the chocolate for 1 to 2 minutes, checking it and stirring it until it is completely melted and smooth. Coat the ganache centers in the chocolate, fishing them out with a fork to let the excess drip back in. Nudge them off the fork with a toothpick onto the second sheet tray. About halfway through you may need to microwave the chocolate to make it melty again for about 30 seconds. Top all of the truffles with a generous sprinkle of the crushed peppermint candy while the coating is still soft so that it will stick. Store the tray in the freezer to set the chocolate for an hour, then keep them in a sealed container in the refrigerator until you are ready to serve them!