1cupgingersnap cookie crumbsfinely crushed in a food processor, about 4-6 ounces of cookies
1/4cup cocoa powder
1/4cup powdered sugar
1/3 cupgingersnap cookie crumbsfinely crushed in a food processor
In a mini prep food processor add the gingersnap cookies and pulse until they've been reduced to fine crumbs. Reserve 1 cup for the truffles an about 1/3 cup for the garnish. Set aside.
In a small saucepan, combine the butter and chocolate chips and heat over medium low heat, stirring occasionally until the chocolate is melted and smooth.
Add one cup of the gingersnap crumbs and the bourbon and stir well to combine. Transfer to the refrigerator and chill for 45 minutes.
ASSEMBLE THE TRUFFLES:
Line a small baking sheet with parchment paper. Set aside.
After the chocolate mixture has firmed up, Use a tablespoon measure to portion out one tablespoon of chocolate gingerbread truffle mixture. Roll it into a ball and transfer to the baking sheet. Continue to roll the truffles until you've used all the chocolate filling.
FOR THE COCOA GARNISH:
Sift the powdered sugar and cocoa together to remove any lumps.
Roll half of the truffles in the cocoa garnish to coat them well. Transfer back to the baking sheet.
Roll the other half of the bourbon gingerbread truffles in the gingersnap crumbs to coat them. Return them to the baking sheet.
Refrigerate the truffles until firm. Transfer to an airtight container and keep refrigerated.
To serve, remove the truffles from the refrigerator about 15 minutes before serving, so they can come closer to room temperature. They're better when they're not straight from the fridge, but they do need to be refrigerated for storing.