Gingerbread Truffles

• 份量: 3 servings
• 活動時間: 30 minutes
• 總時間: 2 hours

食材

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

步驟

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.

營養

• 卡路里: 128
• 總脂肪: 7 g
• 飽和脂肪: 3 g
• 反式脂肪: 0 g
• 膽固醇: 8 mg
• 鈉: 79 mg
• 總碳水化合物: 16 g
• 膳食纖維: 0 g
• 總糖: 11 g
• 蛋白質: 2 g