Thin Mint Cookie Truffles Food

THIN MINT COOKIE TRUFFLES

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.

NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE

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.