To Make the Gingerbread Truffles

• Line a baking tray with baking parchment and leave to one side.
• Crush the gingernut biscuits to a fine crumb, this can either be done in a food processor or by hand.
• Place the ginger nut biscuit crumbs in a large bowl and add the cream cheese.
• Mix both ingredients together until they are completely combined.
• Portion the truffle mixture out, you should get between 15-20 truffles depending on how large you make them. Place them onto your lined baking tray.
• Put the truffles into the fridge for an hour to set.
• Once the truffles have chilled remove from the oven and melt the white chocolate in a heatproof bowl in the microwave. Stir it regularly to ensure it doesn't burn.
• Dip each truffle into the white chocolate and coat completely. Remove from the chocolate and place back onto the baking tray.
• Crush a ginger nut biscuit over the top of the truffles to decorate.
• Pop the truffles back into the fridge until the chocolate has set.