In a mixing bowl, combine the softened cream cheese with 1 cup of powdered sugar and blend using a stand or hand mixer until unified.

Introduce the mint extract and green gel food color, mixing until a fresh color is achieved.

Gradually fold in the remaining powdered sugar until harmoniously blended.

Line a baking sheet with parchment paper.

Scoop out a teaspoon of dough, roll into a ball, and repeat until all dough is used.

Create indentations in each ball's center using a spoon or your fingers.

Refrigerate the balls for one hour.

In a bowl, combine chocolate chips with heavy whipping cream and heat until it simmers.

Stir until the chocolate is fully melted and combined.

Let ganache thicken in a Ziploc bag until yogurt-like consistency.

Pipe the ganache into the center of each button.

Chill again until set, approximately one hour.

Store in an airtight container in the refrigerator for up to one week.