Place your chopped chocolate and butter in a heat-safe bowl and set aside.
In a small saucepan, heat the cream until it just begins to steam. Pour the hot cream into the bowl over the chocolate and butter. Allow the bowl to sit, untouched, for 2 minutes.
After 2 minutes, whisk the ganache together until smooth. Then, whisk in the peppermint schnapps.
Cover and chill the ganache for 2 hours, or until firm enough to scoop (overnight works too).
Scoop out 1 Tablespoon-sized balls (this tool helps!) and use your hands to gently form them into smooth balls. Place on a lined baking sheet.
Leave your truffles as is or dress them up by rolling them in cocoa powder, rolling them in sprinkles, or dipping them in melted chocolate and topping them with crushed candy canes.
Store in the refrigerator until serving. Serve chilled or at room temperature.
Notes
Store the truffles in an airtight container in the fridge for up to 5 days or in the freezer for up to one month.Wearing rubber gloves or coating your hands in cocoa powder can help form the sticky ganache into balls. If you are really struggling with the stickiness pop the truffles back into the fridge for 30 minutes or so then try again. If coating your truffles in chocolate, I recommend using chocolate melting wafers or chocolate almond bark and chilling the truffles for at least 30 minutes before dipping.