Prep time  45 minutes 
 Rest time  1 hour 
 Total time   1 hour 45 minutes 

Ingredients

4 oz cream cheese, softened
10 oz gingersnap cookies
1/2 tsp instant coffee
2 oz molasses
White chocolate

Optional garnish:
Crystallized ginger
Turbinado sugar
cinnamon

Directions

Pulse gingersnap cookies and instant coffee in a food processor until completely blended. Add cream cheese, then while food processor is still running, add molasses and mix until a firm and somewhat sticky dough is formed. Refrigerate for one hour.

Measure into teaspoon-sized balls with a ½ oz scoop or by hand, and roll or compress until smooth and round. Melt white chocolate in a double boiler (or a microwave in short bursts) until heated through and there are no lumps. Using a skewer or fork, set each truffle into the melted chocolate to cover. Knock off excess and lay to dry on parchment. If desired, garnish with crystallized ginger and turbinado sugar mixed with a pinch of cinnamon.

Wine Pairing

Beringer Main & Vine™ Merlot