Chocolate covered truffles with a creamy gingersnap filling inside. It’s a deceptively easy fancy treat.
One of my favorite things to make during the month of December is truffles. They are simple to make, but look fancy. And who doesn’t love a ball of chocolate with a surprise flavor inside? My husband loves gingersnaps and I love chocolate so it is fun to combine the two into a Christmas treat that can fulfill all our tasty desires. These are perfect for Christmas cookie exchanges, and make a great neighbor gift!
- 1 (16 oz) package gingersnap cookies (found in the cookie isle near the oreos and graham crackers)
- 1 (8 oz) package cream cheese
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 cups milk chocolate chips
- In a food processor or blender, pulverize the gingersnap cookies.
- Combine "cookie dust" with ginger, cinnamon, and nutmeg. Stir through. Add in cream cheese and vanilla and mix until well combined into a smooth dough. Roll into about 48 small, bite-sized balls. Refrigerate or freeze until ready to dip.
- Melt chocolate in a microwave, pausing to stir it every 15 seconds. Make sure the chocolate doesn't burn.
- Once the chocolate has melted you are ready to dip. If the chocolate starts to harden you can place it back in the microwave for 10 seconds.
- Use a skewer or fork to dip dough balls into the melted chocolate then place on waxed paper to harden. Drizzle and smear a little chocolate over any "naked" spos. Store in the refrigerator to finish hardening.
- Try not to eat the whole pan.