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