THIN MINT TRUFFLES

We just got our girl scout cookies delivered yesterday!!! I ate two Samoas last night, and had three Thin Mints for breakfast today! I think each Samoa works out to be obnoxiously expensive per cookie, but they are totally worth it!

Ingredients

• 1 - 10 oz. package Grasshopper cookies or Thin Mints
• 4 oz. reduced-fat cream cheese softened
• 1/2 tsp. mint extract
• 8 oz. semi-sweet baking chocolate or melting chocolate - not chocolate chips must be baking or melting chocolate
• green chocolate wafers for drizzling

Instructions

1. In a food processor or chopper, pulse the cookies into fine crumbs.
2. In a medium bowl, combine cookie crumbs, cream cheese, and mint extract until well-mixed.
3. Line a large cookie sheet with parchment paper.
4. Roll the dough into scant 1-inch balls.
5. Place in the freezer for at least an hour - ideally you want the cookie balls to be nearly frozen solid, and definitely thoroughly chilled.
6. In a small saucepan over low heat, melt the semi-sweet chocolate.
7. Removing only 2-3 truffles at a time from the freezer, dunk them in the melted chocolate using a toothpick, and tap off any excess chocolate.
8. .......................................

For full instructions please see : thegoldlininggirl.com

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