Three ingredient Choc Mint Truffles

High off the success of the amazing three ingredient choc orange truffles/balls, I have been tinkering.

I thought I'd try a new flavour and also an easier way to decorate them - because it's the decorating that turns them from balls to truffles, ya know!

So here it is, complete with craft Santa that Bobbin and MapGuy made together.

Pin me, I'm delicious

You'll need:
2x packets of Choc Ripple biscuits
250g of Cream Cheese, cubed
Candy Canes to taste
Chocolate for decorating (optional)

I say to taste because some are big, some are small, some are particularly minty and some are just meh. So you'll have to experiment a little yourself. I used three full sized candy canes and it was perfect for me - just enough mint to cut through the chocolate, but not so much that it feels like you're eating toothpaste.

To make:
Blitz candy canes in a food processor until they're smashed up (Thermomix speed 5 for 10 seconds)
Add in the bikkies and process again until it looks like ground up coffee (Thermomix speed 5 for 10 seconds)
Place the cream cheese in and blitz again (Thermomix speed 5 for 10 seconds) until a crumbly dough forms
Take spoonfuls of the mixture, squeeze it in your hands to compact it, roll it in a ball and place on a baking sheet
When you've done a whole tray put it in the fridge to firm them up before decorating

L to R: uncoated with white choc stripes, coated with smashed candy canes, coated with white choc stripes

I love to dip these in chocolate, but it can be a little time consuming and fiddly, so this time I experimented with just putting white chocolate stripes on them and I think it looks just as nice as the chocolate coated ones (see above on the left) - they just look a tad smaller.

Remember they have cream cheese in them so it is best to keep them in the fridge until a few minutes before serving, particularly if it is a stinking hot day (it was 38C here today!).

These are morish. You've been warned.