6 oz. semi-sweet or German chocolate
2 oz. sweet butter, cut into sm. pieces
2 egg yolks
1/4 tsp. peppermint extract (Grand Mariner, peppermint Schnapps, orange flavor liqueur)

Break chocolate into small pieces and place in a pan over a double boiler. Stir when chocolate melts. Add butter a few pieces at a time, stirring after each addition. Mix some of the chocolate with the egg yolks, then add yolk mixture to chocolate. Stir quickly so chocolate stays smooth. Remove from boiler; stir in the mint extract to taste. Place pan in ice water, mixing until holds its shape. When it thickens, drip from teaspoon to waxed paper. Roll and dip in pure Dutch cocoa before serving.