Chocolate Mint Truffles

These things are soooo delicious! Q told me the other day that they are the best candy I have ever made. They are also very easy!!

1/4 C Heavy Cream
2 (4.4oz) Lindt white chocolate bars

3/4 t. mint extract
1/4 C Butter, cut into pieces
1 bag Dove Dark Chocolate squares (about 9 oz)

In a double boiler melt the white chocolate, 2-3 squares of the dove chocolates, butter and mint extract with the cream. Stirring constantly until smooth.

Line an 8x8 baking dish with foil contouring it to the pan's sides and bottom. Spray with cooking spray then pour the chocolate mixture into the pan. Cover with plastic wrap (sprayed with cooking spray) pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Place in the freezer until firm but not frozen - about 45 minutes.

Line a frozen cookie sheet with waxed paper or parchment. Cut chocolate into 1/2 inch squares - dipping the knife in corn starch so the chocolate doesn't stick to the knife. If the mixture gets too soft put it back in the freezer for a few minutes. Place chocolate squares on frozen cookie sheet while you work to coat them. If they get too warm, just stick them back in the freezer until they firm up again.

In a double boiler melt the Dove chocolates until smooth - stirring constantly. Dip the frozen chocolate into the melted chocolate and place back onto the frozen cookie sheet. Using a fork will help coat the candies. Try to coat the candies evenly and try to minimize the amount of chocolate that drips off of the candies unto the parchment.

Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, they should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.

Makes about 70 1/2" square truffles