Gingerbread Truffles

1. 1

   Pour chocolate chips into a heatproof bowl and set aside.

2. 2

   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.

3. 3

   Pour mixture into a 9x13 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.

4. 4

   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.

5. 5

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

6. 6

   Note:

7. 7

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

* Per serving · 4 servings · Values may vary.

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