Add the cream to a small saucepan and bring to a low simmer over low-medium heat.
As soon as the cream starts to bubble, remove it from the heat. Add the chocolate, making sure the chocolate is fully submerged in the hot cream.
Let the chocolate sit for 5 minutes, then stir to fully combine.
Once mixed, add ⅛ teaspoon* mint extract. Taste and if the mint is not noticeable, add up to ⅛ teaspoon more.
Place the ganache into a small, deep dish and chill in the fridge until fully set. We recommend at least 3-4 hours.
Once the truffle mixture is set, use a teaspoon to scoop small balls and roll in your palms to round them out. They will be a bit rough looking (see tips below).
Place the truffles onto a parchment-paper lined plate or tray and continue rolling until all of the mixture has been used. Chill the truffles for at least 30 minutes.
Once set, roll the truffles in cocoa or icing sugar (see below for note on sugar). Store in a sealed container in the refrigerator for up to 5 days, or freeze for up to a month.
Notes
* We found ⅛ teaspoon of mint to be perfect, but brands will have varying intensities.