I made these babies for Saint Patrick’s Day and earned about five new best friends. I made them again this weekend for a birthday party and was reminded how good they are. I only had a small bite of one since I’m on that Hawaii diet, but I am seriously regretting not eating at least one whole one, or five. Looks like I will be making them again soon, which is no big deal because they are quite easy to make – only three ingredients! Yes, three! You can make these with thin mint cookies if it’s girl scout season, but in the off season, you can use Keebler’s grasshopper cookies. I’ve been on a search for mint chocolate chips but have yet to find them. If you can find green mint chips those would be perfect! I just put a little food coloring in white chocolate, but this time around I made a few with regular chocolate too. Get creative and do whatever you like.
Makes 10-12 Truffles
- One box of thin mint cookies or one package of Keebler Grasshopper cookies
- 1/2 package (4 ounces) cream cheese, at room temperature
- 1 bag chocolate chips of your choice
- Food coloring (optional)
- Additional chocolate chips for decorating (optional)
1. In a food processor or blender, pulse the cookies a few times, and then blend them down until they are just crumbs.
2. Stir together the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the freezer for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
3. Melt the chocolate in a double boiler or microwave safe bowl, 30 seconds at a time, stirring after each 30 second interval until fully melted.
4. Roll each ball in the melted chips until it is fully covered. This can be a bit messy but don’t get discouraged. Try using two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.
5. If desired, melt 1/2 cup of a different colored chocolate and drizzle over the truffles with a fork.
6. Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened. Keep refrigerated until ready to eat.
Source: Adapted from Six Sisters’ Stuff