Go Back
Print

Thin Mint Truffles

Simple no-bake Thin Mint Truffles that only requires a handful of ingredients!
Prep Time 25 minutes
Total Time 25 minutes
Servings 24 truffles

Ingredients

  • 1 - 10 oz. package Grasshopper cookies or Thin Mints
  • 4 oz. reduced-fat cream cheese softened
  • 1/2 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

Instructions

  • 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!

Notes

Store in the refrigerator for up to a week. They freeze well.