Thin Mint Truffles

• Vegetarian

• Produce

  • 1 10 oz. package Grasshopper cookies or thin mints

• Baking & Spices

  • 8 oz Baking chocolate or melting chocolate - not chocolate chips, semi-sweet
  • 1/2 tsp Mint extract

• Snacks

  • 1 Chocolate wafers, green

• Dairy

  • 4 oz Cream cheese, reduced fat

Found on thegoldlininggirl.com

Description

Ingredients

• 1 - 10 oz. package Grasshopper cookies or Thin Mints
• 4 oz. reduced-fat cream cheese, softened
• ½ tsp. mint extract
• 8 oz. semi-sweet baking chocolate or melting chocolate - not chocolate chips, must be baking or melting chocolate
• green chocolate wafers, for drizzling

Directions

• In a food processor or chopper, pulse the cookies into fine crumbs.
• In a medium bowl, combine cookie crumbs, cream cheese, and mint extract until well-mixed.
• Line a large cookie sheet with parchment paper.
• Roll the dough into scant 1-inch balls.
• Place in the freezer for at least an hour - ideally you want the cookie balls to be nearly frozen solid, and definitely thoroughly chilled.
• In a small saucepan over low heat, melt the semi-sweet chocolate.
• Removing only 2-3 truffles at a time from the freezer, dunk them in the melted chocolate using a toothpick, and tap off any excess chocolate.
• Place on the parchment paper, and allow to set.
• In another small saucepan over low heat, melt the green chocolate wafers.
• Drizzle over the truffles, and allow to set. EAT!