Place chocolate, cream and mint into Thermo bowl and melt 10 min/50ºC/speed 1.
Remove mint leaves and add mint oil and vanilla bean paste.
Blend 1 min/speed 6.
Scrape out into glass bowl and cover with plastic wrap pushed down onto the surface of the mixture. Chill for at least 4 hours or until holding a shape when scooped.
Roll spoonfuls of the truffe mix into small balls and roll in icing sugar until well coated. Keep in fridge until use.