3 Ingredient Gingerbread Truffles
 
 
Author:
Serves: 12-15
Ingredients
  • 1½ cups gingersnap cookie crumbs (250g box)
  • 4 oz cream cheese, (half a brick) softened to room temperature
  • 4 - 5 oz chocolate, white or dark chocolate is fine - (I used white melting wafers for these)
  • garnishes - crushed gingersnap cookies, pistachios or sprinkles
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In a food processor, blend your cookies until they become very fine crumbs. Add in cream cheese and mix until fully combined. The dough should be moist enough to hold together when you press it into a ball.
  3. Shape the dough into 1-inch balls and place onto parchment lined baking sheet. I use a one tablespoon size cookie scoop to form the balls. Freeze for about 30 minutes.
  4. When balls have set, prepare the coating by melting your white chocolate in a microwave-safe bowl or on the stovetop in a double boiler, stirring periodically to ensure no clumps remain.
  5. Using a toothpick or fork, dip each ball into melted chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with a garnish of your choice. Repeat until all truffles have been coated.
  6. Refrigerate for ~15 minutes, or until the chocolate has set.
  7. Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/12/23/3-ingredient-gingerbread-truffles/