Gingerbread Truffles

1. 1

   Blitz the gingerbread cookies in a food processor until nice and fine. Reserve about 1 tablespoon for sprinkling and pour the rest into a large bowl.

2. 2

   Add the cream cheese and work together until nicely combined. You should have a sticky but workable dough. Form it into small balls and place on a baking sheet lined with grease-proof paper. Pop in the freezer for 30 minutes to harden.

3. 3

   Melt chocolate in a bain marie and then dip each truffle in. Place back on the baking tray and sprinkle each with a little of the reserved gingerbread crumbs-do this as soon as you coat them in chocolate because they harden really quickly and the crumbs won't stick!

4. 4

   Put in the fridge until ready to eat. Enjoy!

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