Mint Dipped Chocolate Truffles

8oz bittersweet chocolate
1 oz unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
8oz mint chocolate chips

In a heavy saucepan on low heat, melt chocolates, whipping cream and butter together, stirring occassionally. When melted, pour into a small bowl and cool mixture. Refrigerate for 2 hours or until mixter hardens.

Using a melon baller or a teaspoon, quickly form mixture into approximately 3/4 inch rounds. Refrigerate until cold.

Melt mint chips in the microwave on half power for 1 minute. Stir and microwave on half power at 30 second incriments stirring in between until mostly melted, stir until smooth. Place cold truffle on skewer or dipping fork and swirl in melted mint chips to coat. Place on wax or parchment paper.

Variations: can substitue dark, white or milk chocolate for mint chips. Also, truffles can be rolled in cocoa or confectioner's sugar instead of dipped.

Refrigerate for up to 2 weeks, or freeze for up to 1 month.