Thin Mint Truffles
This dessert was an absolute hit at the luncheon this week. Made from Girl Scout Thin MInt cookies....how could you go wrong? I found this recipe in the Six Sister's Stuff Recipe book and "tweaked" it a little as I made it. The results were fabulous.
1 (9 ounce package Girl Scout Thin Mint Cookies)
4 ounces lite cream cheese at room temperature (very important)
12 ounces Hershey's mint chips ( I had a bag left over from the holidays). If you can't find mint chips then use either white or dark...your choice.
1/2 cup dark chocolate chips for the drizzle
Line a baking sheet with parchment paper or a silpat mat.
In a food processor dump the Thin Mint Cookies into the bowl and then pulse several times until they are fine crumbs. Scrape down sides of the bowl.
Add the cream cheese and pulse until a ball forms around the blade.
Form the balls by either rolling by hand and placing in the sheet pan or I used my smallest Pampered Chef scoop to measure the balls. It made exactly 18.
Place the baking sheet into the fridg for at least 30 minutes.
Melt the mint chips in a large microwavable safe bowl. Heat the chips at 30 second intervals at 50 percent power, stirring between each increment. Repeat until the chips are all melted and smooth.
I dip each ball into the chocolate about 1/2 way up the sides and then put them back on the baking sheet. Repeat with all the truffles. Then refrigerate for 10 minutes. Remove the balls from the fridge and using the covered bottom as a handle proceed to dip the balls unside down into the melted chips. Then invert and sit back down on the baking sheet. Repeat till all the ball are covered.
Refrigerate for a few minutes till the balls are hard. Drizzle with the dark chocolate.
Makes 18 truffles.
Now you ask....what if I have eaten all my Thin Mint cookies???? Do I have to wait a whole year to make these wonderful treats??? The answer would be that you can use Keebler Grasshopper cookies in place of the Thin Mints. AHHHHHH..Now don't you feel better!!