Case in point, when our local ice cream parlor in Pittsburgh was trying to break the World Record for the most ice cream cones scooped in an hour, I single handedly ate 5 cones full of Thin Mint ice cream. While I'm not sure I could do that today, back then it was the highlight of my summer.
So when my box (or boxes) of Thin Mint cookies arrived I couldn't wait to get baking with them. I had seen a recipe for Thin Mint Truffles that made my mouth water and I was anxious to make them. The recipe consists of only 5 ingredients and was easy to make. Not only do they taste amazing but they are gorgeous as well. The green chocolate was the exact color of the Thin Mints cookie box. The inside was creamy, chocolatey, and minty. The outside was a hard mint chocolate shell. These would make a wonderful gift or would look amazing on a dessert tray as well.
Thin Mint Truffles (adapted from Tasty Kitchen)
1 box Thin Mint Cookies
4 oz. reduced fat cream cheese
5 oz. green melting chocolate
5 oz. white melting chocolate
4 drops peppermint extract
1. In a food processor, pulse the Thin Mints a few times, and then blend until they are just crumbs.
2. In a medium bowl mix the cream cheese and cookie crumbs together until well incorporated.
3. Roll into 1 inch balls and place them on a wax paper covered baking sheet. Place the baking sheet in the freezer for about 30 minutes so they are easier to dip into the chocolate.
4. Once the truffles have been in the freezer for thirty minutes, melt the green chocolate along with 2 drops of peppermint extract on half power in the microwave. Stir every 30 seconds until the chocolate is completely melted. Dip half of the truffles in the green mint chocolate. Remove with a spoon and tap to remove excess chocolate. Place the dipped truffles back on the wax paper.
5. Melt the white chocolate along with 2 drops of peppermint extract the same way as you melted the green chocolate. Then roll the remaining truffles in the melted white chocolate.
6. Once the truffles have dried for 15 minutes, spoon the remaining white chocolate in a small zip top baggie and cut a tiny corner off the bag. Drizzle the white chocolate over the green truffles. Do the same with the remaining green chocolate, drizzling it over the white truffles.
7. Put the baking sheet back into the refrigerator so that the chocolate can set. After 15 minutes remove from the refrigerator and remove excess chocolate.