Wednesday, February 8, 2012
Thin Mint Truffles
These were more delicious than the lemon lime sugar cookie truffles, but there is an extra step to this with the 2 layers of dipping. These were not worth the effort either. I would absolutely rather just eat the cookies plain. I doubled the recipe because 24 pieces is a waste of time to get all this junk out. And I am lazy and didn't want to dirty my food processor so I put the cookies in a large ziploc bag and beat the crap out of them with a meat mallet =)
Thin Mint Truffles
Yield: 24 pieces
Calories: About 165 per piece
1 box 9oz Box, Girl Scout Thin Mint Cookies (Use Keebler grasshopper cookies, they are cheaper and way better anyway... they are 10 oz packages, so eat a few first)
4 ounces, weight Fat Free Cream Cheese, Slightly Softened
8 ounces, weight Guittard's Green Mint Chips (I used Nestle's chocolate and mint chips because I had them)
8 ounces, weight White Chocolate Chips Or White Chocolate Bark (I used Wilton candy melts in white with some green food coloring and dipped this second instead of first)
In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches.
Next, mix the cream cheese and cookie crumbs together in a bowl until well incorporated. 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 double boiler or a microwave safe bowl in the microwave (if you use the microwave, heat the chips for 30 seconds at a time, stirring in between each heat burst). Roll half of the truffles in the green mint chocolate, and place them back on the wax paper.
Melt the white chocolate the same way as you melted the mint chips above. Then roll the remaining truffles in the melted white chocolate.
Once they have dried a little, place the remaining 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. Do the same with the remaining mint chocolate, drizzling it over the white truffles.
Place the baking sheet back in the fridge so that the chocolate can set.