Following is a delicious Truffle Recipe and guest
post by Carly ~ enjoy!
Last week, the Girl Scout Cookies came in at work. I swear to you, the afternoon was a solid 4 hours of the battle of self control.
Somehow, I managed to make it home with a full box of Thin Mints. I knew they wouldn’t last long if I left them out… But then a tiny voice in my head whispered…Girl Scout Thin Mint Truffles Recipe.
Any sort of truffle or cake pop seems to be the way to go lately. Nothing pleases a crowd more than a truffle made using one of their favorite ingredients.
Related: 90 Christmas Dessert Recipes – Best Easy Recipe List!
Girl Scout Thin Mint Truffles Recipe
- 1 box of Thin Mints Cookies
- 6 oz Cream Cheese, softened to room temperature
- 2 tbsp. Cream Cheese Icing
- 2 cups Semi-Sweet Chocolate Chips
- 1 Semi-Sweet Chocolate Baking Bar
- Prep: Have two cookie sheets waiting, one lined with parchment paper or aluminum foil. Also, have either two spoons or a fork and a spoon ready for dipping the thin mint truffles.
- The thin mints need to be crushed/processed into small pieces. If you have a food processor, congratulations, your life just got easier than everyone else’s! Otherwise, I’d suggest putting the cookies in a large ziplock bag and using an ice cream scooper to crush them. The cookies are also quite fragile, so squishing them by hand is do-able.
- Mix in cream cheese + 2 tablespoons of cream cheese icing. Use your hands to mix the ingredients well.
- Roll into 1 inch thick balls and place on a cookie sheet. Put in the freezer for 30+minutes.
- Use a cheese grater to shave chocolate baking bar for coating the truffles later. Keep the chocolate shavings in a shallow bowl.
- Then put 2 cups of chocolate chips into a bowl and heat for 90 seconds. Stir, then heat for another 15. Add 1 teaspoon of oil and mix well. Continue to heat and stir for 15 second intervals if needed… but you should be set!
- Drop cooled truffles into the melted chocolate. Using two spoons (or a spoon and a fork), roll each ball around until it is covered in chocolate. Drop onto a cookie sheet and let sit for 10 minutes.
- After 10 minutes, or when the chocolate is somewhat more firm but still sticky, pick up each truffle and roll it around in the bowl of chocolate shavings.
- Refrigerate for 1 hour. Then serve!
- For best preservation, keep truffles in the fridge when not using.
What You’ll Need to Make This Recipe:
Parchment Paper
Cookie Sheets
P.S. Looking for more truffle recipes? Try Oreo Truffles, Pumpkin Cheesecake Truffles, Carrot Cake Pops, or 60 calorie cake pops.
Carly is a young blogger living in Chicago who loves mason jars, healthy cupcakes, oxymorons, and workout music! Check her out on Facebook, Pinterest, or visit her website!
Still hungry?? Check out even more really fun Cake Pops Recipes, Truffles Recipes, and delicious Christmas Dessert Recipes…
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Kristina says
February 28, 2012 at 9:13 amomg These look amazeballs. Do you think I’ll be okay if I’ve eaten like 6 Thin Mints out of the box already though? Or do I need a solid whole box? This looks so good, thank you 🙂
Carly @ Createlive says
February 28, 2012 at 11:51 amHey Kristina,
It will work just fine if you’ve already eaten a few! If you’re worried, you can add slightly less cream cheese. I’ll be honest, one of my batches was made after I had already gobbled down a few, and it turned out just fine!
-Carly
Kristina says
February 28, 2012 at 12:29 pmGreat, thank you much 🙂
Kristina says
February 29, 2012 at 11:07 amOkay, I have to say… I made these after work yesterday and they are the bomb. I brought them to work to share (bad idea) and I cannot stop eating them. Thanks again for sharing, I’ll be making these for Girl Scout cookie seasons to come!
Carly @ Createlive says
February 29, 2012 at 3:57 pmYAY! I’m so glad you love them! Actually, bringing them to work was probably a GOOD idea, because at least you shared them instead of gobbling them ALL up! 😉