Melt chocolate (not chips) in top of double boiler over hot, not boiling water.
Spread evenly in a foil lined 8" square pan. Refrigerate until set.
Melt chocolate chips as above. Cool. Blend butter and
sugar in blender or food processor.
Add eggs and blend well. Add melted chocolate chips and
Spread second mixture over first mixture and refrigerate until just firm, about 1 hour.
Using foil lift truffle from pan. Remove foil and cut candy into pieces.
Serve Mint Truffles immediately or return to refrigerator covered with plastic wrap. Mint Truffles will keep 2 or 3 weeks. When cutting the truffle do soon a bread board with a sharp knife. You must cut clear through the bottom layer. So you must exert a little pressure so that you get a clean cut.