12 oz. milk chocolate (chips or candy bars)
1/4 c. unsalted butter
3/4 c. whipping cream, scalded
1 1/2 tbsp. creme de mint
Chocolate sprinkles or chopped pecans

Finely chop chocolate pieces into blender or food processor. Heat butter to 110 degrees. Add butter and scalded whipping cream to chocolate pieces. Blend until smooth. Continue for 1 minute. Add creme de mint. Pour into bowl and chill overnight. Next day shape into 3/4 inch balls and roll in sprinkles or pecans. Chill until firm and keep in refrigerator until ready to serve.