Beat the cream cheese until smooth and creamy. Beat in the mint extract. Add in the powdered sugar, 1/2 cup at a time, until the mixture is stiff. It may look crumbly, but you should be able to push it together with your hands.

Roll mixture into small balls and flatten slightly.

Melt the chocolate in a double boiler, or at 50% in the microwave. Once melted and smooth, dip each mint center in the chocolate. Once covered, place on a piece of waxed paper. Once all the centers have been dipped, refrigerate until the chocolate has hardened.

Store in the refrigerator.