This Incredible Riff on Oreo Truffles Starts With Thin Mints

Girl Scout Thin Mints Chocolate Truffles

Inspired by Chef in Training [1]

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 [2] 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.