Ingredients
150 g gingerbread cookies, crushed
250 g cream cheese, softened
200 g white chocolate, chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup crushed nuts (optional)
1/4 cup cocoa powder
1/2 cup icing sugar
Red and green sprinkles (for decoration)
Method
Start by crushing the gingerbread cookies into fine crumbs.
Mix the crumbs with softened cream cheese in a bowl until well combined.
Melt the white chocolate in a microwave or double boiler. Once smooth, add it to the cookie mixture along with the spices.
Shape the mixture into small balls and place them on a baking tray lined with parchment paper.
Chill the truffles in the fridge for about 30 minutes. Afterward, roll them in cocoa powder, icing sugar, or sprinkles for decoration.
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www.horselife.org
www.cheeseofchoice.org/
www.allsnowmobiles.com/
www.freescience.info
