4. Set the bowl in the freezer for about 10 minutes to let the mix set up.
5. Once the mix is workable, roll into small balls and place on wax paper.
This was the tricky part for me - I'm not sure if it was just the cream cheese mix or the fact that it's so warm here, but it kept melting in my hands after making only a few balls. What I ended up having to do was roll a few, then set the sheet and the bowl back in the freezer to set up again. It took a bit longer for me to finish but you do whatcha gotta do!
6. Let sit back in the refrigerator/freezer for at least two hours.
These are ridiculously good. The recipe makes approximately 1,000 mints.
Dust with a little powdered sugar or crumbled peppermint candy for added decoration/to keep them from melting if they'll be sitting out long. Store 'em in the refrigerator or freezer, they'll be good either way!
What I like about using the candy here is that the mint is mild enough that it's not so overpowering and you can eat a handful of them at a time.
Also, with the candy they come out with this cute pink color that's totally Christmas-y. If you choose to use peppermint oil you can add a bit of food coloring, which would be fun to make them both red and green.
And, in my opinion, everything made with cream cheese is AH-Mazing!
I love me some cream cheese.
Now I'm off to eat ten more mints. I will have the freshest breath of all.