Thin Mint Truffles

What is a girl to do when she finds herself in possession of 4 boxes of Thin Mints? Oh, well I guess you could just eat all of them. That seems like the normal thing to do.

Since I am not normal, I thought I would experiment with them. I figured B wouldn’t miss a box.
So I decided I would make truffles with them! Now, I have never made truffles before, but that has never stopped me before, so why should it now?

Fortunately for me, they are not that hard to make. All I used was 1 1/2 sleeves of Thin Mints, chocolate, and milk (or cream). I referred to this truffle recipe and followed the steps, which are pretty easy.

Basically, heat up some milk (or cream) on the stove, add the chocolate, and stir in until its all melted. It’s from this point on that I put my own spin on things.

While the milk was heating up I put all the cookies in a plastic bag and mashed them up with a rolling pin. You could certainly put these in the food processor to make crumbs that way, but somehow our food processor disappeared in the move. 

I added the crumbs to the milk and melted chocolate mixture and mixed it all together. I poured this into a clean bowl and let it sit in the fridge for a few hours to harden.

Once its hard, I spooned out about a tbsp of the ganache rolled it in my hands to make a ball. I placed this on a lined cookie tray and once all the balls were formed, I let them set in the freezer for a couple more hours. Before I pulled the balls out of the freezer, I took about 7 more cookies and mashed them up into crumbs and spread them out on a plate.

 

I removed the balls from the freezer and one by one rolled them in my hands 1) to get them more round as one side flattened while they were in the freezer, and 2) to make the outside of the ball sticky enough to pick up the crumbs. Then I rolled the ball around in the crumbs and set it back on the tray.

Once they were all done, I set them back in the freezer. You want to work fairly quick. You don’t want the balls to get too soft or else they become misshapen and flatten. You could also dip these in chocolate and the roll in the crumbs, or just dip in chocolate.

And in case you are wondering…these things are stinkin’ delicious. Like, if a Thin Mint isn’t chocolatey enough for you, you must make these.

Recipe after the jump.

Thin Mint Truffles by Follow the Ruels
Ingredients
1 1/2 sleeves of Thin Mints, crushed and divided
1/2 cup cream or milk
8 ounces of your favorite chocolate

Directions
1. In a sauce pan over medium heat, bring cream/milk to a simmer. Stir in chocolate until melted, forming a ganache
2. In a plastic bag or a food processor, crush the Thin Mints into a course crumb. Add about 3/4 of the crumbs to the ganache, and stir to combine.
3. Pour the ganache mixture into a bowl and place in the fridge for at least 2 hours until ganache is set.
4. Spoon about a tablespoon of ganache and roll into a ball using the palm of your hand. Place ball on prepared cookie sheet.
5. Once all balls are formed, place in the freezer for at least 20 minutes.
6. Spread the rest of the crumb mixture on a plate. Remove balls from the freezer, and one by one roll in your hands to warm up then roll the ball in the crumbs. Place back on the cookie sheet.
7. Once all balls are formed, place back in freezer to set for at least 10 minutes.