White Chocolate Ginger Truffles Recipes

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Steps:

• In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and process until the mixture comes together.
• Roll into scant tablespoon-sized balls (I use my #60 small cookie scoop to scoop and then rolled in my hands). Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).
• Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. (See note above for tips on dipping in chocolate.) Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.

GINGERBREAD TRUFFLES

Steps:

• Line cookie sheet(s) with parchment paper,
• Add gingersnap cookies in the food processor. Using the food processor continue to chop the cookies until they are finely crushed.
• Add in the cream cheese and vanilla. Continue to process until the mixture blends together.
• Using the cookie scoop make tablespoon size balls, (You will want to roll the dough into balls)
• Put each dough ball on the parchment paper lined cookie sheet. Place the cookie sheets in the refrigerator for about 30 minutes (Or until firm)
• When the truffles are chilled move them to a plate.
• Add the white chocolate wafers to the saucepan.
• Begin to melt the wafers in the saucepan over low heat.
• Continue to stir so the chocolate doesn't burn.
• Dip the gingerbread balls (one at a time) into the melted chocolate. (You can use either a fork or spoon for the dipping). Continue to dip the gingerbread ball into the melted chocolate until it is completely coated.
• Place the chocolate coated truffles on a lined cookie sheet. Immediately sprinkle the truffles with the extra cookie crumbs before the melted chocolate hardens.
• Put the truffles on the cookie sheets back in the refrigerator for the chocolate to continue to set.
• Serve chilled or at room temperature.

GINGERBREAD TRUFFLES

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,