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GINGERBREAD TRUFFLES
Topic Started: Dec 15 2012, 11:17 PM (223 Views)
bionic4ever
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I TALK TOO MUCH! LOL!
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Gingerbread Truffles

Ingredients:

1 box Gingersnap cookies (about 50 cookies)
1 8-ounce brick cream cheese, softened
1 teaspoon ground ginger
1 teaspoon cinnamon
white chocolate candy melts

Directions:

Place the cookies, cinnamon and ginger in the food processor and process into crumbs. Reserve 1/4 cup cookie crumbs for decoration. Mix crushed cookies and softened cream cheese in a large bowl until completely combined (your hands work best for this). Roll into small balls. Melt white chocolate in the microwave, stirring until smooth. Using a toothpick, dip the gingerbread balls into the chocolate, letting the excess chocolate drip off. Set the truffles on waxed paper to harden. Drizzle the extra white chocolate over the truffle and sprinkle with reserved cookie crumbs. Once completely dry, store truffles in the fridge.

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