How toGingerbread Truffles
10 steps
Use a food processor to make ginger snap cookie crumbs.
1
Beat softened cream cheese and pumpkin pie spice until well blended.
2
Mix in cookie crumbs until well combined.
3
Use a level cookie scoop to make even size balls and place on a lined baking tray.
4
Using your palms, roll into a smooth ball. Freeze for 30 minutes.
5
Dip in melted chocolate, shaking off excess, and transfer to lined baking tray.
6
Sprinkle with additional cookie crumbs before chocolate sets.
7
Repeat with white chocolate if desired. Let chocolate harden.
8
Place truffles in mini baking cups. Keep in airtight container in refrigerator up to 2 weeks.
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