Monday, December 22, 2014

3-Ingredient Gingerbread Truffles

These little make-ahead truffles just taste like Christmas to me.  It's like eating gingerbread cookie dough, but better because this "dough" is dipped in white chocolate.  And they're bite-size so you don't have to make a whole big dessert out of them, although you could.  Instead, just pop one or two or four in your mouth and move on to the rest of the holiday goodies.

Bonus:  This couldn't be any easier.  Seriously, get the kids to make these, they'll love it!

16oz. pkg. frosted gingerbread cookies, finely crushed
8oz. pkg. cream cheese, softened
1c white melting chocolate (Ghirardelli wafers are my new favorite) 

1.  In a large bowl, mix together the crushed cookies and cream cheese until well blended.  Cover and refrigerate 3-4 hours or overnight.

2.  Roll into 1" balls and place on parchment paper.

3.  Melt chocolate according to package instructions.

4.  Using a toothpick, dip each ball one at a time into the chocolate, turning to coat completely.  Allow excess chocolate to drip off and place truffle on the paper.

5.  Refrigerate and allow chocolate to harden prior to serving.  Store any extras in the refrigerator.





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