1 c. semi-sweet chocolate chips
2 tbsp. unsalted butter
1/4 c. heavy cream
3 tbsp. peppermint Schnapps
Unsweetened cocoa
Powdered sugar

Mix first 4 ingredients in a saucepan, gently stir over medium heat until smooth. Pour into a small bowl, cover and chill until firm. In a small bowl, sift together 3 tablespoons of unsweetened cocoa and 2 tablespoons of powdered sugar. Place bowl of truffle mixture over pan of ice and cold water and form into 1 inch balls. Roll each ball into cocoa mixture until well coated. Chill ball until firm and serve in a dish garnished with sprigs of fresh garden mint.