CREME DE MENTHE: Mint extract or oil.

AMARETTO: Almond extract

Melt chocolates in a microwave on high for 1 minute. Heat cream in the microwave on high for 1 minute. Stir and beat until smooth. Refrigerate until solid. Remove from the refrigerator and bring to room temperature. Chocolate should remain fairly solid. Shape into balls. Dip into dark or milk chocolate. Set onto waxed paper until coating hardens. Store each flavor of truffles separately in an airtight container.