Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.
In a separate bowl, pour in your chocolate, and add your mint extract.
Once the cream has come to a boil, pour it over the chocolate, and stir vigorously until the chocolate has melted. Do not use a whisk. Trust me.
Put the chocolate in the refrigerator for several hours until it sets. When you bring it back out, you will want to let it come to room temperature to form it into one inch balls.
Roll it lightly in powdered sugar. Eat. Enjoy. Forget your troubles. And if you manage to have some left, store them in the refrigerator.