Chocolate-covered gingersnap truffles are the perfect wintertime treat! Made with crumbled gingersnap cookies, cream cheese, and plenty of warm and earthy spices – dip them in melted milk chocolate for a surprisingly decadent treat!
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" spots. Store in the refrigerator to finish hardening.