Jan.06 11Ginger Cookie Truffles
Thanks to Denise M. and her fantastic holiday party, I was introduced to these little beauties. I have to say that these are very easy to make (short time commitment) and are absolutely DELICIOUS! Make them. Now.
Ginger Cookie Truffles
1 pkg. (8 oz.) cream cheese
1 pkg. (18 oz.) ginger snap cookies, obliterate in food processor or finely crush (leave about two teaspoons aside for decorating)
2 pkg. (8 squares each) semi-sweet chocolate, melted (I use Baker’s brand)
Mix cream cheese and cookie crumbs until well blended. I use my Kitchen Aid stand mixer with the paddle attachment.
Using a melon baller, shape mixture into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
**Tip 1: Drizzle with white chocolate and sprinkle with cookies after dipping in melted chocolate for extra oohs and ahhs.
**Tip 2: Use ANY cookie for a delicious treat!