8ounces(225 g) white chocolate wafers or chopped almond bark, for dipping
8ounces(225 g) dark chocolate wafers or chopped dark chocolate, for dipping
A few extra cookies crushed, for garnish
Instructions
Place the gingersnap cookies in a food processor and pulse until fine crumbs form. Alternatively, you can place the cookies in a ziplock bag and crush with the back of a measuring cup.
Transfer cookie crumbs to a bowl and add the cream cheese. Mix by hand until smooth. Refrigerate dough for 30 minutes.
Line a baking sheet with parchment paper (or wax paper). Take the cookie mixture out of the fridge. Use a small cookie scoop to scoop mixture and roll into 1-inch balls. Place balls on prepared baking sheet.
Transfer baking sheet to the freezer for 15 minutes until truffles are firm (alternatively you can refrigerate the balls for 1 hour). When ready to dip, melt the chocolate.
Place white chocolate or almond bark in a heat-safe glass bowl. Microwave on 50% power level, stopping to stir every 20 seconds until smooth. Repeat with dark chocolate.
Remove truffles from refrigerator. Using dipping tools or two forks to dip a truffle in the melted chocolate and coat evenly. Gently tap off the excess chocolate on the side of the bowl and return truffle to the tray. Immediately add crushed cookie crumbs if desired. Repeat with remaining truffles.
Wait for chocolate to harden or expedite the process by placing the truffles back in the refrigerator for 15 minutes. Serve immediately or place between layers of parchment paper in an airtight container. Store in the refrigerator for up to 1 week.
Notes
Cookies: Crunchy cookies are best, but leftover gingerbread cookies may also be used. The truffles will just be a little softer.If you're having trouble melting chocolate, read my guide for melting chocolate. Freeze in an airtight container for up to 3 months.