Thin Mint Chocolate Truffles Recipe

overhead view of a hand holding a tray of mint chocolate truffles.

Thin Mint Chocolate Truffles Recipe

Course: chocolate, Dessert, truffles

Cuisine: American

Prep Time: 20

Cook Time: 0

Chill Time: 35

Total Time: 55

Servings: truffles

Calories: 162kcal

Author: Becky Hardin

Turn a box of Thin Mints into gourmet chocolate truffles with this easy, 4-ingredient no-bake recipe. These chocolate mint truffles feature a tangy, cheesecake-inspired center with a snappy chocolate shell.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Food Processor
Cookie Portion Scoop (optional)
Baking Sheet

Ingredients

9 ounces Thin Mint cookies (1 box)*
4 ounces cream cheese room temperature and cut into cubes (½ brick)**
¾ cup chocolate chips
4 ounces chocolate bark or candy coating chopped

Instructions

Add the Thin Mints to the bowl of a food processor and pulse until they are a fine crumb.
9 ounces Thin Mint cookies
Add the softened cream cheese and pulse until the mixture forms a loose dough.
4 ounces cream cheese
Scoop out 1-tablespoon-sized portions and roll them into smooth balls.
Place the truffles on a parchment-lined baking sheet and freeze them for 20 minutes.
When the truffles are chilled, combine the chocolate chips and chocolate bark in a small microwave-safe bowl.
¾ cup chocolate chips, 4 ounces chocolate bark or candy coating
Microwave for 1½ minutes, stirring every 30 seconds, or until the chocolate is melted.
Dip each truffle (one at a time) into the chocolate and shake off any excess. Then, place it back on the parchment-lined baking sheet and repeat with the remaining truffles. If decorating with sprinkles, make sure to add them before the chocolate has fully set. If decorating with a chocolate drizzle, allow the first layer of chocolate to fully harden before adding the drizzle.
Place the truffles back into the fridge and allow them to set for 15 minutes before serving.

Notes

*If you don't have Thin Mints, Keebler Fudge Mint Delights work well, or use Oreos and add ¼ tsp peppermint extract.

**Use full-fat block-style cream cheese, not the spreadable kind!

Tips:

If you don’t have a food processor or blender, you can place the Thin Mints in a zip-top bag and crush them with a rolling pin.
Optionally add ¼ tsp of peppermint extract to the cookie/cream cheese mixture for an extra punch of mint flavor.
Make sure to properly chill the truffles before dipping to avoid crumbling. Pat off any moisture before dipping to avoid seizing the chocolate.
Optionally add 1 tsp of coconut oil or shortening to the chocolate chips while melting for a better snap.
For easy dipping, place each truffle on a fork, submerge the fork in the chocolate, and let the excess drip off before placing them on the baking sheet.
When placing it on the parchment, slide the truffle forward slightly as you release it to leave the excess chocolate behind.
Drizzle these truffles with green-colored candy melts or top them with green sprinkles to give a hint at their flavor.

Make-Ahead: You can prep the cookie balls up to 2 days in advance; just store them in an airtight container in the refrigerator before dipping.

Storage: Store truffles in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition