Gingerbread Truffles

• porcje: 3 servings
• czas aktywny: 30 minutes
• całkowity czas: 2 hours

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 128
• Tłuszcz Całkowity: 7 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Trans: 0 g
• Cholesterol: 8 mg
• Sód: 79 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 11 g
• Białko: 2 g