Gingerbread Truffles

Ingredients

6 c. crisp gingersnap cookies

8 oz. cream cheese, softened

1/2 tsp. vanilla

8 oz. white chocolate wafers (or almond bark), for dipping

8 oz. dark chocolate, chopped, for dipping

Crushed gingersnaps for garnish

Preparation

Place gingersnap cookies in a ziplock bag and crush with rolling pin or back of a measuring cup. Transfer crumbs to a bowl, add cream cheese and vanilla. Mix by hand until smooth. Refrigerate dough for 30 minutes. Line a baking sheet with parchment paper. Remove cookie mixture from refrigerator once chilled. Scoop mixture, using a small cookie scoop, and roll into 1-inch balls. Place balls on prepared baking sheet. Transfer baking sheet to freezer for 15 minutes (or refrigerate for one hour) until truffles are firm.

When ready to dip, melt chocolate by placing white chocolate in a heat-safe glass bowl and microwaving at 50% power level, stopping to stir every 20 seconds until smooth. Repeat with dark chocolate. Remove chilled truffles from refrigerator. Using dipping tools or two forks, dip each truffle in melted chocolate of your choice, coating evenly. Gently tap off excess chocolate on side of bowl and return truffle to tray. Drizzle chocolate to decorate, if desired.  Immediately sprinkle with crushed cookie crumbs to garnish. Repeat with remaining truffles. Place truffles back in the refrigerator for 15 minutes to harden chocolate. Serve immediately or place between layers of parchment paper in an airtight container. Store for up to one week in refrigerator.