3- Ingredients No Bake Gingerbread Truffles | Video

• Vegetarian

• Baking & Spices

  • 1 Sprinkles
  • 1 Vanilla sugar
  • 100 g White chocolate

• Oils & Vinegars

  • 40 g Butter or coconut oil

• Snacks

  • 10 Gingerbread/gingersnap cookies

Found on mygingergarlickitchen.com

Description

Ingredients

• Gingerbread/gingersnap Cookies - 10-12
• Vanilla Sugar - 2-3 Tbsp (Or Use Powdered Sugar + ¼ Tsp Vanilla)
• Butter Or Coconut Oil - 40g
• White Chocolate - 100g
• Sprinkles Of Choice

Directions

• Use a grinder or food processor to process your cookies until they become very fine crumbs.
• Add in butter and vanilla sugar and process again.
• The dough should be moist enough to hold together when you press it into a ball.
• Using a melon baller or tablespoon, shape the dough into 1-­inch balls and place onto a plate.
• Melt white chocolate in a microwave on for 2-3 mins stirring after each minute until smooth.
• Or melt white chocolate slowly in a double boiler.
• Dip lower half of each truffle into chocolate mixture; allow excess to drip back into the bowl. You can also coat them in chocolate fully.
• Place the coated truffles onto a plate or a cookie sheet.
• Immediately top with sprinkles.
• Allow truffles to rest refrigerate for 15 minutes, or until the chocolate has set. Enjoy.