Gingersnap cookie dough truffles

Mmmm, 3 days until Christmas! That means more holiday baked goods for the Fennel family YAAY. Yesterday my mom, sister, and I went over to our family friends’ house and had ourselves a little sweets-making party (we also made this Peppermint Bark and these Salted Chocolate Caramels!). It was so nice to spend the afternoon baking with 4 girlies, listening to Akon and Moby (great combo, eh?) while little Maeve showed us her hip hop moves. Great success.

For the truffles:

1 cup white chocolate chips
3 tablespoons light corn syrup
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup confectioner’s sugar
1 cup very finely chopped walnuts
2 1/2 cups gingersnap crumbs, pulsed in food processor until crumbly*
1/2 cup granulated sugar

In a large microwave-safe bowl, melt the white chocolate chips in 20 second intervals, stirring between each heating as to not burn the chocolate. Once melted, whisk in the corn syrup, evaporated milk, and vanilla extract. Set aside.

In a second bowl, combine the gingersnap crumbs, powdered sugar, spices, and salt. Pour the liquid mixture into the bowl and stir until combined. Lastly, add the chopped nuts.

Lay a sheet of plastic wrap over the top of the mixture and pat down to remove air. Refrigerate for 1 hour, until the dough is nearly hard when you touch it. Roll the dough out into teaspoon-sized balls and dip into the granulated sugar to coat them. Place on wax paper and refrigerate for another 30 minutes. Voilà!

*I chose Whole Foods brand gingersnaps because they are super spiced and I figured it would counter the sweetness from so many of the other ingredients. But if you’re making these truffles for kids, or you don’t like spiced things, don’t use this brand! It’s super spicy! In that case, any old brand of gingersnaps will do.

Original recipe can be found here.