Oreo truffles are addicting, so I wondered, what would happen if I replaced the Oreo cookies with Thin Mints when Girl Scout cookie season rolls around? Turns out, it was a crazy-awesome idea. The dark chocolate coating snaps to reveal a salty-minty cheesecake-like truffle. I recommend storing them in the freezer, as you do with the cookies, to savor the truffles a little bit slower . . . that is, if you don't eat them all in one sitting. You may regret not making a double batch.
- 1 package Girl Scout Thin Mints
4 ounces cream cheese
1 cup dark chocolate candy melts
- In a food processor, chop up Thin Mints until a fine crumb is reached. Pulse in cream cheese, scraping down sides as needed. The truffle mixture should look like a thick icing.
- Line a cutting board or sheet tray with parchment paper. Use a small scooper or two spoons to scoop 1-inch balls of the truffle mixture, spacing them out on the parchment paper. Place in the freezer for 15 minutes.
- Remove them from the freezer and roll into perfect balls using the palms of your hands. Return to the freezer for another 5 minutes or until firm.
- While the truffle balls are in the freezer, melt chocolate in a double boiler or microwave until melted smooth. Pull the truffles out of the freezer and dip into the chocolate, covering the truffle completely. Place back on parchment-paper-lined tray. Store truffles in the refrigerator to set the chocolate before transferring them into an airtight container. Truffles will last refrigerated for about a week.
- Desserts, Chocolate
- North American
- About 1 dozen