Please follow the link to her recipe (and a very helpful video), I copied it here with my changes.
- 8 ounces bittersweet chocolate ( I didn't measure exactly)
- 8 ounces semisweet chocolate ( I used chips so I estimated about the same amount as the bittersweet chocolate)
- One 14-ounce can sweetened condensed milk
- Mint extract (4 drops)
- 8 ounces milk chocolate chips
- Sparkle Sugar
- cocoa powder for dusting
Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture.
Remove from the heat. Spoon some of the mixture into a separate bowl quickly and stir in mint extract. Leave the other bowl of the mixture plain or mix in another flavoring to your taste. Cover and refrigerate until completely cool, at least 2 hours.
Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
Use sparkle sugar or cocoa powder to decorate the truffles. Crushed nuts or powder sugar can also be used for a pretty finish.