Ingredients:

• 1 cup whipping cream
• 8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces about the size of a coffee bean.
• 1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.) Can also be made with 2 packages of Andes Toffee Crunch or Cherry Jubilee Thins, chopped.
• Optional coatings: Confectioner’s sugar, cocoa powder, finely chopped nuts

Directions:

1. Put the chocolate and Andes Baking Chips in a medium heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1-2 minutes. Pour 1/2 of the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the chocolate mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is smooth and homogenous.
2. Cool the mixture in the refrigerator for 1 hour.
3. Finely chop the remaining baking chips and set aside.
4. Remove the bowl and let it stand for 1-2 minutes. Using a teaspoon or melon baller, scoop our bite-sized spoonfuls and roll them in the palm of your hands to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the finely chopped Andes Crème de Menthe Baking Chips to coat. Store in an airtight container and refrigerate until ready to serve

Yield:

Makes about 45 truffles.