Gingerbread Truffles

Melt the chocolate over a water bath or in the microwave. (If you use the microwave, make sure to heat the chocolate in intervals so it doesn't explode in there ;))
Place your gingerbread cookies in a blender. Blend until you have a sand-like texture. Pour the crumbs into a bowl.
Using a spatula, press the Creamy spread into the cookie crumbs until a smooth dough is formed.
Roll into small truffle-sized balls and leave to chill for at least 30 minutes in the fridge.
Dip the gingerbread-balls in the melted chocolate using a toothpick. Make sure to shake off the excess by tapping it against the corner of the bowl.
Finally, sprinkle some more crumbles on top to garnish!
Store in an airtight container in the fridge for up to a week.

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