Ingredients

Thin Mint Truffles

  • 1 cup heavy cream
  • 1 cup dark chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • 1 cup Thin Mints, ground
  • 1 cup green candy melts
  • 2 tablespoons coconut oil

Chocolate Glaze

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 1 tablespoon coconut oil

Steps

Thin Mint Truffles

  1. In a small saucepan, heat heavy cream to almost a boil.
  2. In a medium bowl, add chocolate and peppermint, and pour hot heavy cream over. Whisk until combined.
  3. Fold in Thin Mint pieces and refrigerate for up to 2 hours.
  4. Scoop with a small ice cream scoop and place on a cooling rack over a baking sheet.
  5. Pour ganache over chilled truffles. Return to the fridge for 20 minutes to set.
  6. Melt the candy melts with the coconut oil. Drizzle over set truffles.
  7. Truffles will keep up to 5 days in the fridge.

Chocolate Glaze

  1. In a small saucepan, heat heavy cream to a near boil.
  2. Place chocolate in a medium bowl and pour hot cream over it.
  3. Whisk to combine until smooth. Set aside to chill.