2 cups confectioners’ sugar
4 oz cream cheese*, slightly softened
5 drops peppermint extract**
candy canes or starlight mints, crushed
In a large bowl, beat together cream cheese, peppermint extract and sugar. Beat until well combined. Using your fingers, roll the chocolate/cream cheese mixture to the size of a large marble or superball. Sprinkle about 1/3 cup of confectioner’s sugar and the crushed mints on a plate and gently roll the candy to coat. Place on a clean plate and refrigerate about 1 hour before serving.
*The kind you get in a brick, not “spreadable” or “whipped”
**Read the label careful when you go to buy peppermint extract. Extract labeled simply “mint” is often spearmint.
I had a bit of an ulterior motive in making these easy truffles: I wanted to see how peppermint and cream cheese taste together. I am planning on making some peppermint icing in the near future and want to make an informed decision. The verdict: peppermint and cream cheese go together remarkably well. The sharpness of both keep these truffles from being overly sweet. I am still uncertain about my icing, but these are a delight!