– Chop 10 ounces of  chocolate and place into a heat-safe bowl. Set aside. – In a small saucepan, bring heavy whipping cream to a slow boil over medium-high heat. – Pour hot cream over chocolate and let the mixture sit  for 5 minutes. After chocolate melts, add peppermint schnapps then stir until smooth. – Refrigerate for 2 hours. – Line a baking sheet with parchment paper and set aside. –– Scoop chilled mixture into tablespoon-sized measurements. Dust palms of hands with cocoa powder then roll into balls. Place truffles on  cookie sheet and freeze for 20 minutes. – After truffles have chilled, chop remaining chocolate, place in a heat-safe bowl and microwave in 30 second increments, stirring after each, until smooth and melted.