Chocolate Mint Trufflettes

Heat both chocolates and the milk together in a double boiler over hot water or in a microwave oven until the chocolate has melted. Stir to combine.

Add the egg yolk and mint to the chocolate mixture and mix well. It will thicken. Spoon the chocolate on a paper-lined cookie sheet. You should have about 20 cookies. Refrigerate for 20 to 30 minutes, then press each piece into a roundish ball; the balls should be uneven so they look more like real truffles. Put the balls on a plate, sprinkle the cocoa over them, and shake the plate so the trufflettes roll around in the cocoa and become coated.

Transfer the trufflettes to a clean plate and refrigerate until serving time.