Is there anything better than chocolate and mint?
Well, maybe chocolate and strawberries. And chocolate and peanut butter. Or even chocolate and chocolate.
But chocolate and mint is right up there close to the top on my list!
Which is why I love these. Then again, I just plain love truffle recipes in general.
They’re delicious. They’re easy. There’s no baking. People always want to know how you did that. You can use almost any kind of cookie, which means endless combinations and flavors. And did I mention, they’re delicious.
Now, I’m going to let you in on a little secret. . . .
My grandmother snuck a few of the Oreos pre-truffle making. So, I halved the recipe below.
Which is why in the pictures, there’s not that many truffles. And why they’re joined by some obviously vanilla looking ones.
Lesson learned: Don’t leave your Oreos on the kitchen counter.
Start off, as you do with any cookie-based truffle, by blending together the cookies until they turn into crumbs.
Roll into 1 to 1 1/2 inch balls.
Place in the freezer for fifteen or twenty minutes.
Melt the two chocolates together. I used equal amounts of two different bags of chocolate (dark chocolate morsels and dark chocolate and mint morsels) so that the mint flavor wasn’t overwhelming.
Dip the truffles ball in the melted chocolate and sprinkle each one with crushed peppermint or chopped peppermint crunch baking chips. Since I already had it, I used Andes Peppermint Crunch baking chips, which are white chocolate chocolate chips with little bits of peppermint candy mixed in.
Let the chocolate coating harden and enjoy!