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