Chocolate Mint Cream Cheese Buttons
These Chocolate Mint Cream Cheese Buttons are a delightful hybrid between a traditional wedding mint and a gourmet chocolate truffle. The cool, velvety cream cheese base melts in your mouth, perfectly complementing the rich, silky chocolate ganache center. These are ideal for holiday platters, baby showers, or any occasion where you need a stunning, no-bake dessert.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Cuisine: American
Ingredients
Cream cheese, softened – 4 oz
Powdered sugar – 4 1/2 cups
Mint extract – 1/2 teaspoon
Green gel food color – several drops
Heavy whipping cream – 1 cup
Semi-sweet chocolate chips – 10 oz
Instructions
1. In a large mixing bowl, beat the softened cream cheese with 1 cup of powdered sugar until smooth.
2. Mix in the mint extract and green gel food color until the color is uniform.
3. Gradually add the remaining powdered sugar, mixing until a stiff dough forms. You may need to use your hands for the final integration.
4. Roll teaspoon-sized portions of dough into smooth balls and place them on a parchment-lined baking sheet.
5. Use the back of a small measuring spoon or a wooden spoon handle to press an indentation into the center of each ball.
6. Refrigerate the mint buttons for at least 1 hour to firm up.
7. To make the ganache, place chocolate chips in a heat-proof bowl.
8. Heat heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes before stirring until smooth.
9. Allow the ganache to thicken in a Ziploc bag for 30 minutes.
10. Snip the corner of the bag and pipe the ganache into the centers of the chilled mints.
11. Chill for another hour until the ganache is set.
Notes
• Use gel food coloring rather than liquid to avoid changing the consistency of the dough.
• If the dough is too sticky to roll, add an extra tablespoon of powdered sugar.
• Dust your thumb or spoon with powdered sugar before making indentations to prevent sticking.
• Store these in an airtight container in the refrigerator for up to two weeks.