0/5
(0 Votes)
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.