1. COMBINE the cream and mint in a saucepan and bring to the boil. Remove from heat and stand for 10 minutes. Bring to the boil again and pour, straining out the mint, over the chocolate and stir gently to melt the chocolate. Cool for at least 1 hour.
2. PIPE or spoon teaspoonsful of mixture onto a lined tray and refrigerate for 15 minutes.
3. MELT half the extra chocolate in a bowl over simmering water. Remove from the heat and add the remaining chocolate and stir until smooth.
4. ROLL the chilled mixture into small balls and then dip in extra melted chocolate to coat. Allow the excess to run off before placing back on to the lined tray. Allow to firm at room temperature before decorating with gold leaf. Store in an airtight container, in the refrigerator until required. Allow to stand at room temperature to remove chill before serving.
To make orange truffles add liqueur to cream, bring to the boil and then pour over chocolate. Proceed as above.