Gingerbread Truffles (Print Version)
# Ingredients:
01 -
1 (16 ounce) box of ginger snap cookies.
02 -
8 ounces cream cheese, room temperature.
03 -
16 ounces white almond bark.
04 -
Sprinkles or extra crushed ginger snaps for decorating (optional).
# Instructions:
01 -
Line a baking sheet with parchment or wax paper and set aside.
02 -
Crush the ginger snap cookies into fine crumbs using a food processor.
03 -
Using a hand mixer, beat the ginger snap crumbs and cream cheese in a large bowl until well incorporated and no chunks of cream cheese remain.
04 -
Roll the mixture into 1 tablespoon balls and place on the lined baking sheet. Freeze the balls for at least 30 minutes or until solid.
05 -
Once the truffle balls are frozen, melt the almond bark according to the package directions.
06 -
Dip the truffles into the melted almond bark to completely coat the balls. Transfer the coated truffles back to the lined baking sheet and immediately top with sprinkles or crushed cookies if using.
07 -
Chill the truffles for 10-15 minutes or until the coating is set.
# Notes:
01 -
Store leftovers in the refrigerator for up to one week.
02 -
The truffles can be frozen for up to 1 month. Thaw the truffles in the refrigerator before serving.