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Andes Mint Chocolate Truffles

Decadent and simple holiday truffles from But First, Cookies!
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Prep Time 10 minutes
Refrigeration 45 minutes
Total Time 55 minutes
Servings: 36 truffles
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Truffle Filling
  • 8 oz cream cheese softened
  • 2 cups chocolate chips semisweet
  • ¼ cup Andes Mints chopped
  • 2 cups confectioner's sugar
  • 1 tsp peppermint extract
Truffle Coating
  • 1 package melting chocolate wafers
  • ½ cup Andes mints chopped, for garnish
  • 1 cup melting white chocolate wafers for garnish, colored green

Method
 

Truffle Filling
  1. Combine the softened cream cheese and confectioner's sugar in a large mixing bowl. Add the peppermint extract
  2. Melt the chocolate chips and crushed Andes mints in the microwave at 50% power and 30 second bursts until smooth.
  3. Pour the melted chocolate into the cream cheese mixture and beat until smooth.
  4. Scoop the filling out and onto a large piece of plastic wrap. Close the plastic wrap tightly and refrigerate for 45 minutes.
  5. Roll the truffles into one-inch balls and place on a baking tray covered in parchment paper
Truffle Coating
  1. Melt the milk chocolate wafers in the microwave in 30 second bursts at 50% power. Place the bowl of melted chocolate over a steaming pot of water on the counter top.
  2. Drop a truffle ball into the chocolate and use a fork to make sure the ball is completely coated. Scoop it out with the fork and shake it gently to remove excess chocolate. Place back onto the parchment paper.
  3. If garnishing with chopped Andes Mints, sprinkle a few on after each truffle is dipped. If garnishing with green (white) chocolate, wait until you've completed all the needed truffles first.