Melt the chopped chocolate in a heatproof bowl over simmering water. Heat the heavy cream until hot but not boiling; pour over the melted chocolate and stir until smooth.

Mix in the crushed Andes mints and vanilla extract until well combined.

Refrigerate the mixture for about 2 hours until firm.

Scoop out small portions and roll them into balls using your hands.

Coat each truffle in cocoa powder before placing them on a plate or in cupcake liners.

Serve immediately or store in an airtight container in the fridge for up to two weeks.