Today I have a quick and easy recipe that will truly wow your friends at your upcoming holiday party or cookie swap. Each year I come up with a new truffle recipe, and this year I decided to incorporate gingerbread.
Gingerbread Cookies – I used Ginger Snaps
Chocolate – I used both white and milk chocolate
Method of Prep:
Crush the cookies. If you have a food processor, awesome! If you don’t have one like me, put those bad boys in a ziplock bag and crush them with your cast iron pan until there are no large pieces left. Then mix in the cream cheese until the cookie crumbles and cream cheese are incorporated together. Do not use too much cream cheese – you do not want the mixture to be too wet. Roll the mixture into little balls and place in the freezer for 30 minutes. This will make them easier to dip into the chocolate.
In a double boiler melt your milk or white chocolate. With a toothpick, coat the frozen truffles with the chocolate and lay on a baking sheet. Top with your choice of sprinkle right after dipping. Since the truffles have been frozen the chocolate will cool very quickly. Repeat this process until all of your truffles have been coated. Place in fridge to finish setting the chocolate, and enjoy!