The Best Thin Mint Treats For Thin Mint Freaks Recipes

INGREDIENTS
For the truffles:

  • 1 cup heavy cream
  • 1 cup dark chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • 1 cup Thin Mints, ground

For the chocolate glaze:

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

For the drizzle:

  • 1 cup green candy melts
  • 2 tablespoons coconut oil

INSTRUCTIONS

  1. Make the 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.
  2.  
  3. Make the ganache: 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.
  4.  
  5. Decorate the truffles: 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.

THIN MINT CHEESECAKE BITES

INGREDIENTS

  • 2 cups cream cheese, softened at room temperature
  • 1/2 (8-ounce) can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 drops green food coloring
  • 12 Thin Mint cookies

For the ganache decoration:

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 6 Thin Mints, crushed

INSTRUCTIONS

  1. Make the crust: Prepare a mini muffin tin with cupcake liners. Place a Thin Mint on the bottom and set aside.
  2. Make the cheesecake: In a large bowl, beat the cream cheese with a hand mixer until completely smooth, about one minute. Scrape down the sides of the bowl. Add sweetened condensed milk, vanilla, peppermint and green food coloring, and beat on medium-high speed until incorporated and smooth, about one minute. Pour into muffin tins. Set in fridge to firm for up to 4 hours.
  3. Make the ganache: 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.
  4. Decorate cheesecakes: Once set, remove mini cheesecakes from the pan. Drizzle with chocolate ganache and top with broken Thin Mint pieces. Cheesecakes will keep up to 5 days refrigerated.

This article and recipe adapted from this site

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