Place chocolate, cream and mint into Thermo bowl and melt 10 min/50ºC/speed 1.
Remove mint leaves and add mint oil.
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.
Place vanilla bean and sugar into clean, dry Thermo bowl and mill 1 min/speed 10.
Roll spoonfuls of the truffe mix into small balls and roll in sugar until well coated. Keep in fridge until use
You will have sugar left over, but keep it for another occasion when you would like to add a little vanilla kick to your flavours. It will store indefinitely in an airtight jar.