Mint Chocolate Truffles

By Mary Anne Daino

Ingredients

• 4 ounces Cream Cheese, Softened
• 1/2 cup Unsalted Butter, Softened
• 2 Cups Powdered Sugar
• 1 teaspoon Peppermint Extract
• 1 drop Green Food Coloring Gel
• 1/2 cup mini semisweet chocolate chips
• 12 ounces Ghirardelli Melting Chocolate, Melted (feel free to use the dark or the white chocolate, or both)

Preparation

Step 1

Beat cream cheese and butter until creamy. Add sugar, peppermint extract and food coloring. Beat until well combined.
Fold in chocolate morsels.
Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine).
Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate. If desired, add a couple of mini morsels for garnish.
Store in refrigerator for up to a week.