Today is National Gingerbread day, celebrate with these easy Gingerbread Truffles!!
1 box Gingersnap cookies (about 50 cookies)
1 (8 oz) brick cream cheese, softened
1 teaspoon ground ginger
1 teaspoon cinnamon
16 oz white melting chocolate
1. Grind the Gingersnap cookies into crumbs using a food processor. Reserve 1/4 cup of cookie crumbs for decoration.
2. Stir the ginger and cinnamon into the remaining cookie crumbs. Using an electric mixer, combine the cookie crumb mixture with the cream cheese, beating until a thick dough forms. Refrigerate for an hour, then shape into uniform-sized truffles. Return truffles to the refrigerator until ready to coat in chocolate.
3. Temper or melt white chocolate according to package instructions. Dip each truffle individually, using a fork or skewer, letting the excess chocolate drip off. Place on a wire rack or parchment paper to dry completely.
4. To decorate, place remaining melted chocolate into a piping bag or ziploc bag (with the corner cut). Drizzle chocolate over the truffle and sprinkle with reserved cookie crumbs. Once completely dry, place truffles in the fridge until ready to serve. If gifting to people, make sure they stay refrigerated as much as possible because they will begin to soften/melt after 10-15 minutes at room temperature. Enjoy!
See step-by-step photo recipe here: http://www.birdandfox.com/blog/2012/01/gingerbread-truffles/