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!
Check out this video to see just how easy it is to make your own gingersnap truffles. Do it! And then come back and let me know!
Gingersnap Truffles
Gingersnap Truffles
Prep time
Time to Make It
Chocolate covered truffles with a creamy gingersnap filling inside. It's a deceptively easy fancy treat.
Author: Rachel Farnsworth
Yield: about 3 dozen
Ingredients
- 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
Instructions
- 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.
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