Thin Mint Truffles

(Courtesy of cookincowgirl.com)

Ingredients:
1 box (9 oz.) thin mints or grasshopper cookies
4 oz. fat-free cream cheese, slightly softened
8 oz. green mint chips
8 oz. white chocolate chips or white chocolate bark

Directions:
In a food processor, pulse the thin mints until they are crumbs.  Mix the cream cheese and crumbs together in a bowl until well incorporated.  Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet.  Place the baking sheet in the refrigerator  for about 30 minutes, so the balls are easier to dip in the chocolate.  

Once the truffles have been in the refrigerator for a while, melt the green mint chips in a double broiler or a microwave-safe bowl.

Roll half of the truffles in the green mint chocolate, and place them back on the wax paper.  Melt the white chocolate and roll the remaining truffles.  Once they have dried a little, place the remaining white chocolate in a small ziploc bag and cut a tiny bit of one corner off the bag.  Start small at first, then if you need, make the hole a little larger.  Drizzle the white chocolate over the green truffles.  Do the same with the mint chocolate over the white truffles.  Place the baking sheets back in the refrigerator so that the chocolate can set.