Begin by placing 8 ounces of chopped semi-sweet chocolate into a heatproof bowl. This will serve as the foundation for your rich Mint Chocolate Truffles.

In a microwave-safe container, heat ½ cup of heavy whipping cream until it’s warm but not boiling, about 45 to 60 seconds.

Once the cream is warm, stir in ½ teaspoon of peppermint extract for that refreshing mint flavor.

Carefully pour the warm cream over the chopped chocolate and allow it to sit undisturbed for 4 to 5 minutes.

After the resting time, gently stir the mixture with a spatula until fully combined and silky.

Cover the bowl with plastic wrap and refrigerate the ganache for about 3 hours.

Once the ganache is firm, use a small cookie scoop or your hands to roll the mixture into 1-inch balls.

In a microwave-safe bowl, melt another 6 to 8 ounces of semi-sweet chocolate, using 20 to 30 second intervals.

Using a fork or dipping tool, dip each truffle into the melted chocolate, making sure it’s completely covered.

Refrigerate the coated truffles once more until the chocolate is fully set, typically about 30 minutes.