Patience, Young Grasshopper
July 12, 2012 § 1 Comment
Pinterest is killing my waistline, I swear. Okay, also Foodbuzz and Foodgawker, but if it wasn’t for Pinterest I wouldn’t have anywhere to store all those yummy looking recipes. With pictures. So as soon as I go and look I am reminded of why I wanted to make the tasties in the first place. Such was the case with this recipe for Grasshopper Truffles. Each little ball is a mouthful of chocolate-minty delicious heaven.
I did modify the original recipe a bit…I found that the ratio of cream cheese to cookie was really high, so I adjusted that. I went with the straight up cream cheese rather than the frosting, and I’m glad I did…I think they’d’ve definitely been too sweet for me otherwise. And obviously, I didn’t use the sprinkles. I also didn’t use the mint extract and again, I’m glad I didn’t: I think it would have been overkill.
Here’s my tip for easy chocolate dipping: use chocolate chips in an electric fondue pot. Just set it to warm, as if you were going to actually fondue. Have your cookie sheet with waxed paper handy, and just pop the balls down on the paper as you take them out of the pot. Easy-peasy and makes clean-up a breeze, too. As tempting as it is to dump a bunch in and roll them around, resist. You’ll only end up melting them. One at a time is the way to go with these (that rule only applies to the dipping part, not the eating part).
- 1 8oz package cream cheese, softened
- 1 box Girl Scout Thin Mint cookies
- About a cup of whatever chocolate chips you have on hand (I used a mix of bittersweet and milk, because that’s what I had)
Crumb the cookies in the food processor. You probably don’t want to add them all at once, and if they’re still a wee bit chunky, that’s okay. You don’t really want any chunks bigger than, say, a sunflower seed. Add the cream cheese and pulse until mixture is uniform. Chill mixture for about an hour.
After mixture is chilled, roll into small (about 1″) balls and place on a cookie sheet lined with wax paper.
Pop them back in the fridge for 30 minutes to an hour, depending on how soft the dough got while you were rolling them. You want them to be nice and firm and chilly for this next step, otherwise they’ll fall apart.
Melt chocolate in fondue pot (or using other method of your choice, but I promise, the fondue pot is really awesome). Roll chilled balls, one at a time, in melted chocolate, then place back on wax paper-lined cookie sheet. When you’ve dipped all the balls, put them back in the fridge until the chocolate hardens.