Gingerbread Truffles

Pour chocolate chips into a heatproof bowl and set aside.

In a saucepan over medium heat bring cream just to a boil. Pour cream over chocolate and stir until smooth. Add ginger and cinnamon. Mix until combined.

Pour mixture into a 9×13 baking dish. Chill for one hour or place in the freezer for 15 minutes. Put your crushed gingerbread cookies into a shallow bowl and set aside.

Using a metal tablespoon or scoop, scoop and shape the chocolate into balls. You can use your hands to roll them into balls if you want a perfectly round truffle. You’ll have to work quickly as the chocolate will melt.

Roll the balls in the crushed gingerbread men. Store in the refrigerator in a sealed plastic container.

Note:
This is a very large batch so you can use them as gifts. Feel free to cut the recipe in half.