Mint Chocolate Truffles

Thank you Wine and Glue



8 ounces semi-sweet chocolate morsels (if you go fancy here, your truffles will be that much better, but straight up chocolate chips work fine)
1/2 cup heavy cream
1/2 tsp mint extract
1/2 cup powdered sugar or cocoa powder

• Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.
• In a separate bowl, pour in chocolate, and add mint extract.
• Once the cream has come to a boil, pour it over the chocolate,
• Stir vigorously until the chocolate has melted.  
• Do not use a whisk.  
• Put the chocolate in the refrigerator for several hours until it sets.  
• Let it come to room temperature to form it into one inch balls.
• Store them in the refrigerator