Gingerbread Truffles

Grind the gingersnap cookies into crumbs using a food processor. Reserve 1/4 cup of the cookie crumbs for decoration. Stir the ginger and cinnamon into the remaining cookie crumbs. Using an electric mixer, combine the cookie crumb mixture with the cream cheese, beating until a thick dough forms. Refrigerate dough for an hour, then shape the dough into 24 uniform-sized truffles. Return truffles to the refrigerator until you are ready to coat them in chocolate.

Melt white chocolate according to package instructions. Dip each truffle into the melted chocolate using a fork or skewer. Make sure to let the excess chocolate drip off. Place the chocolate covered truffles on a wire rack or parchment paper to dry completely.

To decorate, place remaining melted chocolate into a piping bag or Ziplock bag with the corner cut off. Drizzle chocolate over the truffle and sprinkle with reserved cookie crumbs. Once completely dry, place truffles in the fridge until ready to serve.