Gingerbread Truffles

Directions

• In food processor, crush the gingerbread oreos. If you do not have a food processor, the Ninja blender works great, but so does a mortar and pestle or a sandwich bag and a rolling pin. You want the oreos crushed.
• Add the cream cheese to the cookie crumbs and blend / pulse in the food processor.
• Line a baking sheet with parchment paper or waxed paper.
• Using a mini cookie dough scoop, create a small ball. You do not want them to be too big because they are so rich! Roll with your hand so that the ball is perfectly round. Place on the baking sheet.
• When the hour is nearly over (or you are ready to dip your truffles), create a double boiler by placing a pot of hot water to boil and place a glass bowl so that it does not touch the water. You want to make sure your bowl is big enough to safely fit into your pot without moving. You do not want to burn yourself with boiling water, and you don’t want any water entering your bowl of chocolate.
• Once done, freeze the sheet pan for 1 hour.
• Add the white chocolate squares into the bowl of the double boiler. Use a spatula to stir as the chocolate melts. Once the chocolate is fully melted, take your baking sheet out of the freezer.
• Dip each frozen ball into the melted chocolate. If you find your truffles are not frozen, then put back in the freezer so that you don’t get crumbs in your chocolate. Return the coated truffle to the baking sheet. Immediately add your sprinkles before the chocolate sets. I usually dip 3 truffles, add sprinkles, then go on to the next set.
• Return tray to the fridge to set for 15 minutes. Enjoy your truffles. I store them in the fridge.