Mint Chocolate Truffles

Ingredients

• 1 (10 ounce) bag Andes mint baking chips
• 6 ounces dark chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon brewed coffee
• 1/2 teaspoon vanilla extract or peppermint extract
• powdered sugar
• cocoa powder

Directions

1. 1

   Finely chop chocolates and put into glass mixing bowl.

2. 2

   Heat cream in small saucepan until it begins to boil.

3. 3

   Pour cream into chocolates and stir slowly until chocolate is melted. It should look smooth and glossy.

4. 4

   Place in fridge for 1 hour or until set enough to scoop out with a # 60 scoop.

5. 5

   Place balls on baking sheet lined with foil.

6. 6

   Refrigerate another 30 minutes, until firm.

7. 7

   Roll each ball in hands to make round ball.

8. 8

   ROll in sugar, cocoa or both.