Easy Holiday Mint Truffles

By awright0511

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Ingredients

2/3 cup whipping cream
11.5 oz semisweet chocolate chips
1 1/2 tsp mint extract
Chopped Andes mints

Details

Servings 20

Preparation

Step 1

In a saucepan heat whipping cream until it comes to a boil. Remove from heat; immediately stir in chocolate chips and mint extract. Stir until chips melt completely. Pour into a medium bowl. Cover with plastic wrap and refrigerate 2-3 hours or until firm.

Line a baking sheet with wax paper. Drop heaping teaspoons of chocolate mix onto wax paper. Place baking sheet in freezer and freeze chocolates 40-50 minutes. Place topping in separate bowl. Shapre frozen truffles into 1 in balls then roll in topping. Cover and refrigerate 2 hours. Store in fridge.