In a pot, warm cream until just bubbling around the edges on low heat. Add almond bark and reduce heat to lowest setting. Stir until melted careful not to burn. Remove from heat and stir in Créme de Menthe and mint extract. Transfer to bowl and let chill in the fridge for an hour or up to overnight until firm able to scoop.
Use a teaspoon and scoop out mixture into 18 even portions. Form into balls or desired shape. Place onto tray lined with wax paper then transfer to freezer. This will ensure the centers are firm enough to get dipped into melted chocolate.
Meanwhile, melt chocolate in a pot over lowest heat, stirring constantly once it starts melting to prevent burning. You can also melt in the microwave, start with 30 seconds then stir and return to microwave for 10 seconds and stir and repeat at 10 second intervals until smooth and melted. Add in coconut oil. This should make the chocolate slightly thinner and glossier.
Using two small forks, like salad forks or a child's fork, dip the centers into the chocolate then return to wax paper lined tray. *See Note. Work quickly then return the chocolate dipped truffles to the fridge for 30 minutes to chill.
Remove truffles from fridge and ensure the chocolate is set. If not return to fridge for an additional 10-30 minutes. Using a small, clean paint brush or tweezers, place a small amount, about 1/4 to 1/8 inch, of gold leaf onto tops of truffles. Brush on with paint brush or tamp down carefully with tweezers or fingers.
Now enjoy your truffles! These can be kept at room temperature but if your kitchen runs warm it might be best to store in the fridge to prevent the chocolate from melting.