1 cup dark chocolate, chopped (If low-carb, use pure sugar-free chocolate and add 1-2 tablespoons of your preferred sweetener)
1/2 cup of heavy whipping cream
1 teaspoon vanilla extract
1/4 cup mint leaves
2 tablespoons cocoa powder
2 tablespoons powdered sugar (leave out if doing a low-carb version)
In a heavy-bottomed saucepan, bring the heavy whipping cream and mint leaves to a simmer. Strain out the mint leaves.
Pour the cream over the chopped chocolate, add the vanilla and stir to incorporate the ingredients.
Allow the mixture to cool and using a spoon, create small truffles, once shaped allow it to cool in the refrigerator overnight.
Roll each truffle in the powdered sugar and mixture and return to the refrigerator.