- 2.5 cups gingersnap cookie crumbs (about one 14-oz box)
- 4 oz cream cheese, softened to room temperature
- 2 tbsp sweetened condensed milk
- zest of one lemon, finely chopped
- 1 lb white chocolate candy coating
- 2 tbsp candied ginger for decoration, optional
1. Prepare a baking sheet by lining it with aluminum foil, and set aside for now.
2.Place the gingersnap crumbs in a large bowl. Add the softened cream cheese, condensed milk, and lemon zest. Stir with a spoon until all of the ingredients are combined and the mixture is homogenous.
3. Scrape the candy out onto the prepared baking sheet and press it into a thin, even rectangular shape about ½-inch thick. Refrigerate the candy for an hour to firm it up. While you are waiting for the candy to chill, cut the pieces of candied ginger into small, thin strips.
4. Using a sharp knife or a pizza cutter, cut the candy into small squares of about 1.5 inches. (Alternately, you can roll the candy into balls instead of cutting it into squares.)
5. Melt the white chocolate coating. Place it in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
6. Once the coating is melted, use a fork or dipping tools to dunk a square in the coating, submerging it completely. Bring it up out of the chocolate and drag the bottom across the lip of the bowl to remove excess chocolate coating. Place it back on the baking sheet and while the chocolate is still wet, top each square with a sliver of candied ginger. Repeat with remaining squares and candy coating.
7. Once all of the squares have been dipped, place them in the refrigerator to set the chocolate for about 30 minutes. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.