11 oz dark chocolate (65% cacao)
8 tablespoon heavy cream
1 ½ cups of crushed Peppermint Andes

Directions:

Place chocolate and heavy cream in a heat-proof bowl over (not directly on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.

 

Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet. Roll truffles in crushed Peppermint Andes. Give covered truffles one last roll between the palms of your hand to gently press the crushed Peppermint Andes into the truffle.