Ingredients
Equipment
Method
- Place the gingersnap cookies in a food processor and pulse until they form fine crumbs.
- Add the softened cream cheese, powdered sugar, molasses, ground ginger, cinnamon, and cloves to the food processor. Process until the mixture is fully combined and forms a thick, dough-like ball.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
- Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the chilled mixture at a time and roll it into a smooth ball. Place the balls on the prepared baking sheet. Freeze for 15-20 minutes.
- In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Using a fork, dip each frozen truffle ball into the melted white chocolate, ensuring it's fully coated. Tap the fork on the edge of the bowl to allow excess chocolate to drip off.
- Place the coated truffles back on the parchment paper. Immediately add sprinkles, if using. Let the truffles set at room temperature or in the refrigerator for 10-15 minutes until the coating is firm.
Nutrition
Notes
For best results, do not skip chilling the truffle mixture before and after rolling. This makes them much easier to dip.
Store truffles in an airtight container in the refrigerator for up to 1 week.
Store truffles in an airtight container in the refrigerator for up to 1 week.