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:
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