Ingredients:
-1 (9 oz) package of Girl Scout Thin Mint Cookies, or other mint cookies
-1/2 package (4 oz) cream cheese, softened
-1 (12 oz) bag Guittard's Green Mint Chips
Step by Step:
In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumb or throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs.
Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet.
In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumb or throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs.
Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet.
Place the baking sheet in the fridge for about 30 minutes, so the balls
are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green mint chips in a microwave-safe bowl in the microwave. Heat the chips for 30 seconds at a time, stirring in between each heat burst. Repeat until the chips are all melted.
Roll each ball in the melted chips until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.
Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.
If you want to decorate your truffles as I did, melt about 1/2 cup of white chocolate chips (or almond bark or white candy coating-whatever you want) the same way that you melted the mint chips. Spoon the white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles.
Place back in the fridge until you are ready to eat them.
Once the truffles have been in the fridge for a while, melt the green mint chips in a microwave-safe bowl in the microwave. Heat the chips for 30 seconds at a time, stirring in between each heat burst. Repeat until the chips are all melted.
Roll each ball in the melted chips until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.
Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.
If you want to decorate your truffles as I did, melt about 1/2 cup of white chocolate chips (or almond bark or white candy coating-whatever you want) the same way that you melted the mint chips. Spoon the white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles.
Place back in the fridge until you are ready to eat them.
Source
via Pinterest
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