With a bag of gingersnaps, a block of cream cheese, and some white chocolate you can make my Three Ingredient Gingersnap Truffles.
Prep Time:65 minutes
Total Time:65 minutes
Yield:24 truffles 1x
Category:Sweets and Treats
8-ounce block of cream cheese – at room temperature
16-ounce page of gingersnap cookies
12-ounce bag of white chocolate chips (I use Ghiradelli brand)
Sprinkles for decorations (optional)
Place the room temperature softened cream cheese into a food processor and mix until it is smooth.
Add 1/2 the bag of cookies and mix until the cookie all break into little pieces.
Scrap the sides of the food processor with a spatula, making sure you push everything to the bottom of the processor bowl.
Add the remaining cookies and continue to mix until the cream cheese and cookies form a ball.
Wrap the ball in plastic wrap and place it in the refrigerator for 30 minutes.
Remove the dough and roll it into small balls and place them on a parchment paper covered cookie sheet.
Place the cookie sheet into the freezer for 15-20 minutes.
Place the white chocolate chips into a microwave-safe bowl and microwave for 30 seconds.
Carefully stir the chips and microwave them again for an additional 15 seconds, if needed. (Mine were fully melted after the first 30 seconds so I did not have to microwave them again.)
Remove the dough balls from the freezer and dip them one-by-one into the white chocolate and then place them back on the parchment paper covered cookie sheet and decorate with sprinkles. (Do this in batches of 4 decorating 4 at a time while the chocolate is still soft and the decorations will stay put.)
Refrigerate for 30 minutes before serving.
Keep these refrigerated until you are ready to serve them.