Gingerbread Truffles

• 32 ounces, weight Semi-Sweet Chocolate Chips
• 2 cups Heavy Cream Plus 2 Tablespoons
• 3/4 teaspoons Ground Ginger
• 3/4 teaspoons Cinnamon
• 3 cups Gingerbread Cookies, Crushed

1. Pour chocolate chips into a heatproof bowl and set aside.
2. In a saucepan over medium heat bring cream just to a boil. Pour cream over chocolate and stir until smooth. Add ginger and cinnamon. Mix until combined.
3. Pour mixture into a 9x13 baking dish. Chill for one hour or place in the freezer for 15 minutes. Put your crushed gingerbread cookies into a shallow bowl and set aside.
4. Using a metal tablespoon or scoop, scoop and shape the chocolate into balls. You can use your hands to roll them into balls if you want a perfectly round truffle. You'll have to work quickly as the chocolate will melt.
5. Roll the balls in the crushed gingerbread men. Store in the refrigerator in a sealed plastic container.
6. Note:
7. This is a very large batch so you can use them as gifts. Feel free to cut the recipe in half.

chocolate chips, heavy cream, ground ginger, cinnamon, gingerbread cookies

Taken from tastykitchen.com/recipes/desserts/gingerbread-truffles-4/ (may not work)