In a large mixing bowl, combine cream cheese and confectioner’s sugar. Blend using an electric mixer until smooth, about 2 minutes. Add peppermint extract and mix for another minute.

In a microwave-safe bowl, melt semisweet chocolate chips and crushed Andes mints at 50% power in 30-second increments, stirring after each until smoothly melted, about 1-2 minutes total.

Pour the melted chocolate mixture into the cream cheese blend and gently fold until fully combined and no streaks remain, about 1 minute.

Transfer the mixture onto plastic wrap, shape into a log, wrap tightly and refrigerate for 45 minutes.

Once firm, scoop out tablespoon-sized portions and roll into smoothly rounded balls, placing on a parchment-lined tray.

Melt milk chocolate wafers in a separate bowl using the same method as the chocolate mixture, stirring until smooth.

Dip each truffle into the melted chocolate using a fork, ensuring they are fully coated. Tap off excess chocolate and return to the lined tray.

Before the chocolate sets, sprinkle chopped Andes mints on top of each truffle or drizzle melted green chocolate for decoration.

Let the truffles sit at room temperature for about 30 minutes or until the chocolate coating sets completely.