Ingredients
Scale
- 8 oz (227 g) crushed gingerbread cookies
- 4 oz (113 g) cream cheese, softened
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 oz (226 g) melted chocolate (dark or milk)
- Festive sugar or spice for garnish
Instructions
- In a bowl, mix crushed gingerbread cookies and cream cheese until well combined.
- Add ground ginger, cinnamon, and nutmeg to the mixture and blend until smooth.
- Roll the mixture into small balls and place them on a baking sheet.
- Chill in the refrigerator for about 30 minutes.
- Melt chocolate and dip each chilled truffle into the chocolate until fully coated.
- Place the coated truffles back on the baking sheet and sprinkle with festive sugar or additional spice.
- Allow the chocolate to set before serving.
Notes
These can be made a day in advance and stored in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
- Diet: Vegetarian