Ah, Pinterest, so many great ideas…including this one to make yummy mint truffles. When I saw it pop up on a friend’s “pinboard,” and I realized that I had all of the ingredients already (!!), I knew I had to give it a try.
Thin Mint Truffles
- 1 9 oz box Girl Scout Thin Mints
- 4 oz fat free cream cheese, slightly softened
- 8 oz mint chips
Using a food processor, pulse the Thin Mints a few times, then blend them until they are crumbs.
Mix the cream cheese and crumbs together in a bowl until well incorporated. I found it helpful to use a pastry blender for this process.
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 mint chips in a double boiler or in a microwave safe bowl. Roll the truffles in the mint chocolate, and place them back on the wax paper.
If you’d like, drizzle some melted white chocolate on the truffles also – so pretty! Place the baking sheet back in the fridge so that the chocolate can set.
These couldn’t be easier to make – and they are so tasty!