I found this recipe on the back of the Andes Peppermint Crunch Baking Chips. These were pretty easy to make and tasted delicious.

1. Put the chocolate and Andes Baking Chips in a medium sized heatproof bowl.

2. Put the cream in a 2 quart heavy bottomed saucepan and bring it to a boil.

3. Remove from the heat and let it stand for 1-2 minutes.

4. Pour 1/2 of the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth.

5. Pour remaining cream in the chocolate mixture slowly, using the whisk to incorporate the cream as you pour until the mixture is smooth.

6. Cool the mixture in the fridge for 1 hour. (I found that my mixture needed a lot longer to cool. About 3 hours.)

7. Finely chop the remaining baking chips.

8. Remove the bowl and let it stand for 1-2 minutes. 

9. Using a teaspoon or a melon baller, scoop out bite sized spoonfuls and roll them in the palm of your hand to form a ball.

10. Transfer to a tray covered with wax paper. 

11. Roll the balls in the finely chopped baking chips to coat. Store in the fridge until ready to serve.