Ingredients : 1 1/3 cup of chopped milk chocolate - 1/3 cup of heavy cream - 1/2 teaspoon of vanilla - 1/2 cup of andes mint chocolate baking bits or regular andes mints (crushed or chopped) - milk chocolate candy coating (or almond bark)
Heat your heavy cream to a rolling boil. While waiting for your heavy cream to heat place your chopped chocolate and andes mint baking bits into a medium bowl and add your vanilla. Once your heavy cream has come to a boil pour over your chocolate and mint and let it sit for 30 seconds. Now stir until your chocolate and cream are thick and blended well. Refrigerate this mixture for an hour. Remove from the refrigerator and scoop one inch clumps and roll until smooth and shaped like a ball.
Dip these into melted milk chocolate candy coating (follow your chocolate coating directions) and top with extra andes mint chocolate bits (optional). Let these set on wax paper until cooled. Recipe makes around 10-12 truffles.
A couple of tips for making truffles is to decorate your truffles just a little bit to help show what's inside the truffle or so that you know what's inside each truffle. When making mint truffles know that a strong minty flavor may spread it's minty-ness to the rest of your truffles if left in a box together too long. I would package your truffles right before delivering or gift your mint truffles separately.