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Ingredients
- 24 mint cookies (thin mints)
- 2 large chocolate mint cream filled candies at room temperature (york peppermint patties)
- 3 tablespoons coconut oil
- 1 1/2 cups dark chocolate chopped into pieces
- 1/2 cup finely chopped mint chocolate (andes candies)
Preparation
Step 1
1. Line a cookie sheet with wax paper and set aside.
2. Process the cookies and mint cream filled candies in a food processor until pea size crumbs form, about 1 minute. Add the coconut oil and process until a dough begins to form, about 30 seconds. Transfer the dough to a clean bowl. Refrigerate uncovered for 30 minutes.
3. Roll the dough into 1 inch balls. Place on the prepared cookie sheet. Refrigerate for another 30 minutes.
4. Melt and temper the chocolate. Dip the truffles into the melted dark chocolate, return to the cookie sheet, and sprinkle with the chopped mint chocolate pieces. Refrigerate for 20 minutes or until solid.