In a large mixing bowl, blend softened cream cheese and confectioner's sugar together using an electric mixer on medium speed for 2-3 minutes until smooth and creamy.

In a microwave-safe bowl, combine chocolate chips and chopped Andes mints. Heat them together in the microwave in 30-second intervals at 50% power, stirring after each interval for 1-2 minutes until melted and glossy.

Pour the melted chocolate mixture into the cream cheese mixture and stir with a spatula until fully combined.

Shape the chocolate filling into a log, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes.

Unwrap the mixture and cut into small sections. Roll each piece into one-inch balls and place them on a lined baking tray.

Melt chocolate wafers in a microwave-safe bowl and dip each truffle ball into the melted chocolate until coated. Allow excess to drip off.

Before the chocolate sets, garnish with chopped Andes mints or a drizzle of melted chocolate for decoration.

Refrigerate coated truffles for about 15-20 minutes until the chocolate hardens before serving.