As a gift to my Chicagan host, I asked his favorite cookie. He said Girl Scout Thin Mints and emphasized that I wasn't allowed to steal/recreate an original recipe. Challenge accepted! I opted for making truffles instead, and boy did they turn out beautifully. I mean, especially for my first time! These are fun to make and use very simple ingredients so go crazy on these delicious dollops of Thin Mint-y dessert.
Step 1: Ingredients (yields approximately 20 truffles)
- 3/4 box of Girl Scout Thin Mints (1.5 sleeves)
- 3 pieces of Andes mint chocolates, roughly chopped
- 4 oz. cream cheese
- 6 oz. chocolate, melted
Step 2: Making the truffle inside
Using a food processor, DEMOLISH 1 1/2 sleeves of Thin Mints (save 2-3 cookies for outside coating) and put in a bowl with the cream cheese. Mix thoroughly. It works best if you use your hands. Incorporate the two together until you have a delectable ball of truffle filling.
Step 3: Coating
Form the truffles into balls. I chose to do two kinds of coating for a bit of artistic flair. Use your food processor again on the reserved Thin Mint cookies. These crumbs can be one of your coatings. Another coating is dipped in chocolate so melt your chocolate and rolled the truffle balls in it using toothpicks. Place on wax paper on a baking sheet before topping with chopped Andes mint chocolates.
Step 4: Finishing
Refrigerate the truffles for 1-2 hours or longer, making sure to keep them away from aromatic foods. Chocolate absorbs other flavors very easily. If you skip the chilling process, your truffles will be terribly soft and have a bad consistency so don't skip this step! If you're planning on gifting these like I did, make sure to do it with style since these are some stylish treats. I used my paper trimmer on some wax paper to give it fancy edges and placed my truffles in a box with wax paper dividers. These make GREAT gifts so give them a shot if you've got a stash of Thin Mints to use and are willing to part with.