Chocolate Mint Cream Cheese Buttons

Combine cream cheese and 1 cup powdered sugar in a large bowl. Use a mixer to combine. Add the extract and gel food color and mix until combined. Gradually add the remaining powdered sugar, scraping down sides of bowl as needed. Use your hands to combine the ingredients if mixer is not up to the task. 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. Repeat with the rest of the dough. Press each ball slightly to form a disk. Use the end of a wooden spoon to create indentions in each disk. Dust the end of the spoon with powdered sugar if necessary. Chill mints until firm, about 1 hour. Bring heavy whipping cream just to a simmer. Remove from heat and add chocolate chips. Stir to melt chocolate. Let cool slightly. Transfer to a ziplock bag and let it set for 30 minutes or so until it has thickened. You can speed the process by putting it in the refrigerator but keep an eye on it so it doesn’t get too firm. Cut the corner of the bag and pipe ganache into the center of each mint. Chill for about an hour or until ganache has set up. Store in refrigerator.