Gingersnap Truffles

One of my favorite things to make during the month of December is truffles. They are simple to make, but look fancy. And who doesn't love a ball of chocolate with a surprise flavor inside? This year I was at the store ready to buy ingredients for oreo truffles (I might be an oreo-holic), when the idea popped in my head that maybe I should give gingersnap truffles a go. My husband loves gingersnaps and I rarely make them so why not fulfill all of his Christmas dreams by making gingersnap truffles? The result: delish. I took them to a cookie exchange and they were quite popular. Perfect for Christmas cookie exchanges, and a great neighbor gift!


Ingredients

1 package gingersnap cookies (found in the cookie isle near the oreos and graham crackers)
1 8 oz package cream cheese
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 cups chocolate chips


Instructions

1. In a food processor or blender, pulverize the gingersnap cookies.

2. Combine "cookie dust" with ginger, cinnamon, and nutmeg. Stir through. Add in cream cheese and vanilla and mix until well combined into a smooth dough. Roll into about 48 small, bite-sized balls.

3. Melt chocolate in a double boiler (see cooking lesson below), stirring constantly. Once melted, remove from the double boiler to dip. If the chocolate starts to harden you can place it back onto the double boiler to melt again, stirring constantly.

4. Dip dough balls into the melted chocolate and place on waxed paper to harden. Store in the refrigerator to finish hardening and ready to serve or deliver to friends and neighbors.

So you don't own a double boiler. Here's a secret: neither do I. All you need is a mixing bowl (glass or metal) and a saucepan. You want the sizes of the mixing bowl and saucepan to compliment each other so that the mixing bowl sits firmly on top of the pan. To use this set up as a double boiler, just put an inch or so of water in the bottom of the saucepan, bring to a boil and let simmer. The steam will heat the mixing bowl and help give you a controlled melt of your chocolate. Chocolate burns easily so you want to make sure you don't get it too hot. Chocolate should be melted slowly. Remove it from the heat as soon as the last chunks start to fade. Stirring will melt the remaining lumps.