Thin Mint Cookie Truffles Recipes
THIN MINT COOKIE TRUFFLES
Make and share this Thin Mint Cookie Truffles recipe from Food.com.
Provided by gailanng
Categories Candy
Time 1h30m
Yield 24 truffles
Number Of Ingredients 4
Steps:
- Combine pulverized cookie crumbs and cream cheese, mixing together with a wooden spoon to distribute as evenly as possible. When no longer able to incorporate with a spoon, with your hands squeeze mixture together to bind. Form mixture into 24 1-inch balls and place on a wax paper lined baking sheet. Freeze for 1 hour.
- In the meantime, melt the dark chocolate bark or melts in a double boiler. Using a toothpick, dip truffles completely into melted dark chocolate and twirl to allow the excess to drip off. Place back on lined baking sheet and, if desired, sprinkle with nonpareils before chocolate sets, otherwise see green drizzle below. Refrigerate until firm.
- If drizzling with the melted green-colored chocolate, melt in double boiler. Color melted white chocolate with 2 drops of green food coloring. Drizzle over the top cooled truffles with a back-and-forth decorative pattern.
Nutrition Facts : Calories 16.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.2, Sodium 15.2, Carbohydrate 0.2, Sugar 0.1, Protein 0.3
NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE
Yield 24
Number Of Ingredients 3
Steps:
- Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
- Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
- Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
- Place baking sheet in the fridge for 30 minutes.
- Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
- Add food coloring to melted white chocolate chips if using white chocolate.
- Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
- Sprinkle on cookie crumbs for garnish, if desired.
- Place truffles in the fridge for a few minutes to set up.
Nutrition Facts : Servingsize 1 serving
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- Add the cookies to the bowl of a food processor and pulse them until they are roughly chopped.
- Add the cream cheese and continue pulsing the mixture until it it well combined and there are no large pieces of cookie remaining. Using your fingers, scoop out a portion of the mixture and roll it into a 1-inch ball. Place the truffle on the baking sheet and repeat the rolling process with the rest of the cookie mixture, spacing the truffles about 1 inch apart.
- Cover the baking sheet with plastic wrap then place the baking sheet in the freezer for 30 minutes.
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- In a food processor, pulse the cookies until fine crumbs form. Reserve 2 tablespoons of filling mixture to sprinkle on top of the finished truffles.2
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- 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 (even if you don't have a food processor, you can still make these. Throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs).
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- Roll each ball in the melted chips until it is fully covered. I usually use 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.
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