1
: Combine sweetened condensed milk and chocolate in heavy bottom saucepan over low heat, stirring continuously until chocolate is melted.
2
: Remove from heat and stir in mint extract. Chill until firm enough to handle, about 2-3 hours.
3
: Shape into 1" (2.5 cm) balls (a melon baller is helpful). Roll in any of the coatings, and place on parchment lined cookie sheet. Chill again until firm.
4
: finely chopped roasted hazelnuts/filberts or other nuts, unsweetened cocoa powder, green decorating sugar, icing sugar or ½ cup/125 mL unsweetened cocoa powder mixed with 2 tbsp/30 mL icing sugar.