6-8 oz. good quality semi-sweet chocolate
1 (12 oz.) pkg. chocolate chips
1/2 c. soft butter
1/2 c. powdered sugar
2 eggs
2 tsp. vanilla
1/2 to 1 tsp. peppermint extract

Melt semi-sweet chocolate in top of double boiler over hot but not boiling water. Spread evenly in foil-lined 8-inch square pan. Refrigerate.

Melt chocolate chips in top of double boiler. Cool. Blend butter and sugar in blender or food processor. Add eggs and blend well. Add melted chocolate chips. Add vanilla and peppermint extracts.

Spread over hardened chocolate layer and refrigerate again until firm, about 1 hour. Lift out truffle from pan; remove foil and cut into small pieces. Store in refrigerator or freezer. Makes 100 pieces of candy.

From my sister-in-law Candy Scott. Honest, that's really her name. No pun intended.