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Chocolate Mint Buttons.

Ingredients: 4 oz cream cheese, softened, 4 1 half cups of powdered sugar, 1 half teaspoon mint extract, several drops of green gel food coloring, 1 cup heavy whipping cream, and 10 oz of semi-sweet chocolate chips.

Instructions: Combine cream cheese and one cup of powdered sugar in a large bowl and use a stand mixer or hand mixer to combine ingredients, add the extract and gel food coloring and mix together until thoroughly combined, gradually add the rest of the powdered sugar and mix until combined, scraping down the sides of the bowl as needed, use your hands to combine the ingredients if your mixer is not up the task, (I usually end up using my hands because it's faster that way) Line a large baking sheet with parchment paper, scoop out a teaspoon of the dough and form into a ball using the palm of your hands, place it on the prepared baking sheet, and then repeat with the rest of the dough.

CONTUINED INSTRUCTIONS: Use the end of a wooden spoon or a small measuring spoon to create indentions in each bowl. Dust the measuring spoon with powered sugar if it sticks at all. Chill the mints until firm for about 1 hour. Then, place the chocolate chips in a heat-proof bowl or large measuring cup. Bring heaving whipping cream just to a simmer and then pour over the top of the chocolate chips, stir one or twice and then let it sit for 2 minutes. Continue stirring until the chocolate is fully melted and incorporated. Transfer the ganache to a ziploc bag and let it set for 30 minutes or so until it has thickened up-think yogurt consistency. You can speed up this process by placing it in the refrigerator but keep an eye on it or it will get very firm. Cut the corner off of the bag and pipe the ganache into the center of each mint. Chill for about an hour, or until the ganache has set up.

Store in refrigerator.

ENJOY!