Heat heavy whipping cream until just boiling. Mix hot cream, chocolate chips (12 oz), butter and peppermint extract until smooth. Cover and let cool in the fridge for a few hours.
When cool and firm, roll into balls. I find that putting the balls back in the fridge or freezer before coating works best. Melt the remaining chocolate, and coat the chocolate balls. Place on wax paper, and let cool.
Additions: Could add crushed candy canes, either in the chocolate center, or crushed on top for decoration before letting cool.
Another option for coating would be to dust with cocoa powder, but I find this messy and not as tasty as solid chocolate.
If peppermint is not your favorite (like mine!), you could omit the extract, or find another that makes your day!