Line a baking sheet with waxed paper; set aside. Melt chips with whipping cream and butter in a heavy, medium saucepan over low heat , stiring occasionally. Once melted, take off heat and stir in peppermint extract. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.

Shape about 1 teaspoonful of mixture into a 1 inch ball, by rolling mixture in between the palms of your hands. Repeat procedure with remaining chocolate mixture. Place balls on waxed paper.

Place sprinkles in shallow bowl and roll balls in sprinkles. Place chocolate truffles in petit four candy cups, if desired.

These may be refrigated for 2 to 3 days or frozen for up to several weeks.