Gingersnap + White Chocolate Truffles {7 Days of Festive Holiday Treats}

Step 1

Process the gingersnaps in a food processor until they form fine crumbs. Transfer 2 teaspoons of crumbs to a small bowl and combine with the turbinado sugar; set aside.

Step 2

Pour the remaining gingersnap crumbs into a medium bowl; stir in the pumpkin pie spice and vanilla. Melt ½ cup chocolate chips with 2 tablespoons heavy cream and the coconut oil in a double boiler or microwave; stir into the gingersnap crumbs.

Step 3

Cover the bowl with plastic wrap and refrigerate to chill slightly, about 5 to 10 minutes (don’t refrigerate too long or the mixture will harden too much and you’ll have to let it soften before rolling).

Step 4

To roll out the truffles, use a 1 tablespoon measuring spoon to scoop out the dough; roll into balls between the palms of your hands.

Step 5

For the white chocolate coating, melt ¾ cup chocolate chips in a double boiler and microwave, stirring frequently and adding coconut oil or vegetable shortening to thin it out as needed. Dip the truffles into the white chocolate, letting the excess chocolate drip off before placing them on a parchment-lined baking sheet to harden.

Step 6

Before the chocolate hardens, sprinkle a little bit of the reserved gingersnap crumb/turbinado sugar mixture on top. Let the chocolate set before serving.