Ingredients
- 2 cups crushed gingerbread cookies
- 8 oz cream cheese or mascarpone
- 1/4 cup molasses
- 8 oz dark or semi-sweet chocolate, melted
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Cocoa powder for dusting
Instructions
- If baking gingerbread cookies, prepare and allow to cool, then crush into fine crumbs.
- In a mixing bowl, combine crushed cookies with cream cheese and molasses; mix until a homogenous dough forms.
- Cover and refrigerate for at least 30 minutes to firm up.
- Roll the chilled mixture into balls about one inch in diameter.
- Melt the chocolate and dip each truffle, allowing excess to drip off.
- Place on a parchment-lined baking sheet and sprinkle with cocoa powder while still wet.
- Refrigerate until chocolate is set, about 30 minutes.
- Serve on a festive platter and enjoy!
Notes
These truffles can be made in advance and stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
- Diet: Vegetarian