Gingerbread Truffles

Gingerbread Truffles-Jessica Hodges

INGREDIENTS

• 1 cup ground Gingersnap cookies
• 2 tsp cinnamon
• 2 oz. softened cream cheese
• 12 oz. White chocolate chip
• 2 TBS shortening

INSTRUCTIONS

1. Add cookies and cinnamon to a food processor. Blend until they all are fine crumbs.
2. Mix the crumb mixture with softened cream cheese until all incorporated.
3. Use hands or a small ice cream scoop to make truffle balls. Lay them on a parchment paper with toothpicks sticking out.
4. Chill truffles until stiff, approximately 30 minutes to an hour.
5. While waiting for you truffles to chill, heat your white chocolate chips and shortening on low heat continuously stirring. You may add more shortening to thin your chocolate if needed.
6. Take truffles and dip into melted chocolate and decorate with sprinkles. Lay them on parchment paper and remove tooth pick when chocolate becomes solid.

NOTES

Using a Styrofoam block to place your truffles into gives a more finished look.

Wait until your chocolate is almost solid before adding sugar sprinkles to get a more glittery look.

Placing truffles in decorative bags or small cup cake liners adds a beautiful touch to your assortment.