Super easy truffles- mocha and peppermint

Note: There is practically nothing to these.  The wow factor is really going to come from the quality of the chocolate you use, and the flavoring.  Ideally, you want to go with a really good, 60-70% dark chocolate.  Because I am an extremely broke student, and the likelihood that the recipients of these will be drunk when they eat them is high, I used semi-sweet chocolate chips.  Do as I say, not as I do! If, however, you must cheat like I did, stick with Hershey's. Nestle just does not melt right and your truffles will be oddly lumpy and not pretty.  Trust me on this one.

Ingredients: 8 ounces chopped dark chocolate, 1/2 cup heavy whipping cream, 1 tablespoon of butter (all of these are per batch
Flavorings: I used instant espresso for the mocha and peppermint oil for the mint.  2 tablespoons of a fruit liquer like Chambord, Grand Marnier, or any brandy works nicely also
Toppings: More dark chocolate, nuts, coco powder, powdered sugar, sprinkles-whatever you want.  Go crazy here kids!
How to make them
In a small saucepan, melt the butter into the cream over extremely low heat.  We're talking barely able to see the flame here
(If you're making mocha, add in the instant espresso now.  Start with two big heaping teaspoons and add more to taste.  When you think it tastes just right, add another nice big scoop.  You want to flavor to come through the chocolate)
Heat the cream and butter mixture until it just bubbles slightly around the edges
In a small heatproof bowl, pour the cream over the chocolate.  Cover the bowl with a plate or something and let it sit a few minutes.
Whisk it gently until it all comes together in a smooth, even, shiny bowl of delicious.  To avoid a huge mess, put your whisk right in the center of the bowl and beat in small circles.  It will take a while, but it will all come together without any lumps and without splashing.  Think of it as a workout.
If you are making a flavor other than mocha, whisk the flavoring in now.  Put it in the fridge, covered, for at least 4 hours
When you're ready to finish them, take them out of the fridge.  Make sure your hands are super clean and preferable cold.  Scoop out bits of the ganache and dip into your topping of choice.  If chocolate dipping them, melt the chocolate in a double boiler and stir really well.  Get the truffles in and out of the chocolate as fast as possible to avoid melting. Drop them onto a parchment lined baking sheet and put them back in the fridge to set

That's it! Easiest thing in the world.  However, it is also quite possibly the messiest.  If you are anything like me your entire kitchen, and yourself, will be covered in chocolate.  And your sponges will be ruined.