1 c. semisweet chocolate chips
2 tbsp. unsalted butter
1/4 c. heavy cream
3 tbsp. peppermint Schnapps

In a saucepan, combine the above. Gently cook over moderate heat until smooth. Pour into a small bowl. Cover and chill until firm. In a small bowl, sift together: 2 tbsp. confectioners' sugar

Place truffle mixture in bowl over pan of ice and cold water. Form mixture into 1 inch round balls. Roll balls in cocoa/sugar mixture until thoroughly coated. Chill balls until firm. May garnish with fresh mint.