Gingerbread Cookie Truffles

Ingredients

2 cups crushed gingerbread cookies
4 oz (113 g) cream cheese, softened
1 teaspoon vanilla extract (optional)
8 oz (225 g) chocolate for coating (white, milk, or dark)
Optional decorations: crushed cookies, sprinkles, or toasted nuts, drizzle of extra melted chocolate

Place gingerbread cookies in a food processor and blend into fine crumbs. (Or put them in a zip-top bag and crush with a rolling pin.)
In a bowl combine gingerbread crumbs, softened cream cheese and vanilla. Mix until a soft dough forms and everything is evenly combined.
Scoop out small portions (about 1 tablespoon each) and roll them into smooth balls. Place them on a parchment-lined sheet pan or plate and freeze for 10 - 15 minutes or refrigerate for 30 minutes.
Meanwhile melt chocolate in the microwave. Dip each chilled truffle into the chocolate, then place back on parchment. Before chocolate sets top with additional toppings (optional)
Refrigerate for 15 - 30 minutes until chocolate hardens completely.

Serving Size
1 serving

Calories
per serving

130

Amount/Serving