Mint Chocolate Truffles - cooking recipe

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 1/2 teaspoon peppermint extract
powdered sugar
cocoa powder

Preparation

Finely chop chocolates and put into glass mixing bowl.
Heat cream in small saucepan until it begins to boil.
Pour cream into chocolates and stir slowly until chocolate is melted. It should look smooth and glossy.
Place in fridge for 1 hour or until set enough to scoop out with a # 60 scoop.
Place balls on baking sheet lined with foil.
Refrigerate another 30 minutes, until firm.
Roll each ball in hands to make round ball.
ROll in sugar, cocoa or both.