Thin Mint Truffles

We’ve all heard the saying:  “All things are good in moderation”, right?  Well I love, love, love candy.  Not so much cake and cookies and pies, but candy.  One of my favorites are truffles.  I never, ever thought of making them.  I thought that it would be too difficult to do.  But when I came across this recipe, I knew I could do this.  I also knew that there would be no “moderation” on my part when these were done.

I’ve learned over time to control my eating habits.  I’ve learned to cut sugar out and eat low fat foods.  But there are times when I do indulge in some candy.  I may buy a rather large box of Gobstoppers and eat the entire thing in one sitting.  Or I may buy a bag (a large bag) of M&Ms and eat the entire thing, again, in one sitting.  I love going to the MOA and hitting the candy store to buy jawbreakers.  And my buddy, Jodi would definitely agree with me on that.  (If hit the All About Kids Page, you’ll see how many she actually bought this past Friday night).

Okay, okay, back to the truffles.  These were easy to make.  They tasted amazing.  Amazing.  Amazing.   Sorry..

The only complaint I have (this all my area of fault – was trying to cover the rolled thin mints in the melted chocolate).  I need to find a video to watch on that.  The site that I found these on look beautiful.  The directions say to roll the thin mint balls in the melted chocolate, but when I did that my finger prints were all over it!  So I did my best to make them look pretty, but honestly, I just wanted to eat them.

I will definitely be making these or something like these again.

Thin Mint Truffles

makes 24

1 9oz box Girl Scout Thin Mints {Or Keebler’s Grasshopper Cookies!}

4 oz fat free cream cheese, slightly softened

8 oz Guittard’s green mint chips (I couldn’t find these so I got a 8oz bag of white chocolate chips, put a bit of Mint Extract in it and added some green food coloring

8oz white chocolate chips or white chocolate bark

In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and 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.  Caleb helped me with this so some of the 1 inch balls are a bit bigger!!

Once the truffles have been in the fridge for a while, melt the green mint chips in a double broiler or a microwave safe bowl. I opted for the microwave.

Roll half of the truffles in the green mint chocolate, and place them back on the wax paper. Melt the white chocolate and roll the remaining truffles. Once they have dried a little, place the remaining white chocolate in a small zip lock 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 mint chocolate over the white truffles.  Place the baking sheet back in the fridge so that the chocolate can set.

I was really excited about making these.  I was really excited that I got to eat these!  If you’re a truffle fan as I am, then make these!  And if you get a better way to roll them in the chocolate without trouble, please share with me.

Hope you all had a great weekend.

Patricia – Two Girls Cooking


Cookin’ Cowgirl

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