1 hour 30 mins
1 hours 30 mins
- 18-20 gingerbread cookies (use my gingerbread cookie recipe)
- 3 cups powdered sugar
- 12 tbsp butter, soft
- ½ tsp vanilla extract
- 1 tbsp milk
- 8 oz chocolate chips
- 2 tsp coconut oil
- Crush the gingerbread cookies into fine crumbs, either in by food processor or by hand. You can put the cookies in a resealable plastic bag and crumble them up by hand or use a rolling pin. Put a handful of cookie crumbs aside for topping truffles later.
- In a medium-sized bowl, combine the powdered sugar, butter, vanilla extract, and milk to make the buttercream frosting. Mix well. You can also use ready-made frosting if you prefer.
- In a large bowl, combine the cookie crumbs and frosting. Mix together until well-blended.
- Roll the mixture into balls, each about 1 inch diameter.
- Line plate or baking sheet with parchment paper, and place cookie balls on it.
- Leave the cookie balls in refrigerator for 1 hour or freezer for 15 minutes.
- In a medium-sized bowl, combine the chocolate chips and coconut oil. Melt the chocolate. I did 40 seconds in microwave.
- Dip the gingerbread balls into the chocolate dip, and place on parchment paper-lined plate or baking sheet.
- Immediately top each gingerbread truffle with cookie crumbs.
- Refrigerate for at least 1 hour, or until firm.
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