Sunday, December 25, 2011

Thin Mint Truffles

These are a huge favorite! They are also perfect since Girl Scout Cookie season is coming up soon. Grab a few extra boxes to make these yummy truffles. They even got the seal of approval from the Chastain Girls.

9 oz box of Thin Mints (if you can't get Girl Scout Thin Mints you can get generic Publix Brand variety that will work fine too)
4 oz (1/2 block) cream cheese, softened
Dark chocolate almond bark or dark chocolate candy melts
nonpareils or green candy melts for decoration

Crush the Thin Mints into fine crumbs. You can use a ziploc bag and rolling pin or a food processor. I used the food processor and it made the job easy.
Once they are crushed, transfer them into a large bowl.
Add the softened cream cheese. You can mix them with your hands. If you are not using a stand mixer, this is the easiest way to mix them. They just don't mix well with a wooden spoon. Mix until you can no longer see any cream cheese.

I would suggest refrigerating them for an hour or so. You can roll them into 1" balls right away but chilling them makes the job a little easier.

Roll them into 1" balls, place on a wax paper or parchment paper lined baking sheet. Refrigerate for an hour or so.

Melt the dark chocolate and dip them completely. I use the 2 fork method, drop the truffle in use one fork to pull out the truffle and the other fork to help get the excess chocolate off the truffle.  Place back on the baking sheet. You can sprinkle them with the nonpareils before the chocolate sets up. Or let the chocolate set up and drizzle with the melted green candy melt.
Refrigerate until firm.
Keep refrigerated to store them. Store in air tight container.

Makes 24 truffles.


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