This past week, we noticed a lot of Girl Scout Cookie sales around Boston, and felt the need to buy some Thin Mint Cookies. These cookies are a big favorite and we always see recipes for Thin Mint Truffles around this time of year, so we wanted to try them.
This was a very simple recipe, but you should be warned, these truffles are addictive!
Thin Mint Truffles
1 Box of Thin Mint Cookies
8 Ounces of Cream Cheese
1/2 Tablespoon of Cocoa Powder
12 Ounces of Dark or Milk Chocolate Chips (whichever you prefer)
6 Ounces of White Chocolate Chips
Take the Thin Mint Cookies and break them up by running them through a food processor a few times. Then, mix the cream cheese and cocoa powder into the crushed cookies until they are thoroughly blended. Once blended, roll the dough into small balls. Place the balls of dough on a cookie sheet lined with wax paper and put in the fridge for about 15 minutes, to firm them up.
Next, melt the dark or milk chocolate either over a double boiler or in the microwave. If using the microwave, put in for 1 minute and if they aren't melted, continue in 30 second intervals or until smooth.
The next part, can be a little tricky. Take the truffles out of the fridge and dip into the melted chocolate using two forks, spoons, or whatever tools you find most useful. Make sure to tap the excess chocolate off before placing the truffles on the cookie sheet or on a cooling rack, to let the chocolate drip.
While the truffles are drying, melt the white chocolate over a double boiler or in the microwave on 30 second intervals or until smooth. Place the melted chocolate in a pastry bag and drizzle over the top of the truffles. You can also use green food coloring to tint the chocolate like we did and drizzle the white and the green chocolate.
Put the finished truffles in the fridge for about 30 minute or until the chocolate is completely dried. Then enjoy!