1/2 c heavy cream
3.5 oz. chocolate (70%)
1/4 tsp peppermint extract
Heat the cream, stirring constantly, until it starts to simmer.
Add the peppermint extract and chocolate.
Remove from heat and stir til smooth.
Set aside to cool.
Cover with plastic wrap and refrigerate til hardened.
*I melted 3 tbsp butter with the cream. It separated from the final mixture, and I ended up having to skim most of it off of the top before putting the mixture in the fridge. I had to scrape the rest of the butter off of the top of the chocolate after I removed it from the fridge.
Use a melon-baller to scoop out truffles from the bowl of hardened chocolate.
Melt 3.5 oz chocolate (70%). Use a fork to drop the truffles in the melted chocolate, turn them until coated, then place them on a baking sheet lined with foil.
Eat the leftover melted chocolate.
Refrigerate the truffles until the chocolate has hardened.