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Line baking sheet with wax paper.
Place chips in large mixer bowl. Heat cream to a gentle bowl and pour over chips. Let stand for 1 minute, stir until smooth. Stir in pepperment extract.
Cover with plastic wrap and refrigerate for 35-45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy)
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