Peppermint Truffles

Easy to make.  You can use milk or dark chocolate instead of white chocolate if you prefer.  

PEPPERMINT TRUFFLES

(makes 30)

Ingredients:

*1 (10 ounce) package of chocolate covered mint cookies (I use grasshopper cookies)

*4 ounces cream cheese, softened 

*1 (10 ounce) package of white melting chocolate (or white chocolate chips)

Directions:

~Place cookies in a food processor and pulse until 1 (10 ounce) bag chocolate mint cookies are the consistency of sand.

~Add 4 ounces softened cream cheese in, and pulse until mixture is well incorporated.

~Place a sheet of parchment paper on a cookie sheet.

~Shape into about 30 1-inch balls.

~Place dough balls on cookie sheet and cover with plastic wrap.

~Freeze for at least 2 hours. 

~Melt 1 (10 ounce) bag melting chocolate over a double boiler or as directed  (do not let the water come to a boil, just hot enough to melt the chocolate).

~Poke a toothpick in each truffle.

~Using the toothpick, dip each truffle into melted chocolate, letting excess chocolate drip off.

~Refrigerate truffles for 15 minutes before eating.

~Store covered in refrigerator.