Gingerbread Truffles

• servings: 3 servings
• active time: 30 minutes
• total time: 2 hours

Ingredients

1 16-ounce box ginger snaps

1 8-ounce package cream cheese, at room temperature

1 tsp. vanilla extract

12 oz. white chocolate, chopped

Holiday sprinkles, for decorating

Directions

Pulse the ginger snaps in a food processor until fine crumbs form. Add the cream cheese and vanilla and continue to pulse until combined. Scrape into a bowl and refrigerate until firm, about 30 minutes.

Line a baking sheet with parchment paper. Roll the mixture into 1-inch truffles and arrange on the baking sheet. Refrigerate until firm, about 30 minutes.

Put the white chocolate in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted.

Dip the truffles into the melted chocolate to coat evenly and lift out with a fork. Gently tap off the excess chocolate and return to the baking sheet; decorate with sprinkles while the chocolate is still wet. Repeat with the remaining truffles. Refrigerate until set, at least 30 minutes.

Nutrition

• Calories: 128
• Total Fat: 7 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 79 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 0 g
• Total Sugars: 11 g
• Protein: 2 g