- Pulverize gingersnap cookies in a food processor until the become crumbs.
- In a small bowl, whisk together cream cheese and Blue Chair Bay Coconut Spiced Rum Cream until incorporated.
- Stir together gingersnap crumbs and cream cheese rum mixture until fully mixed.
- Refrigerate at least 30 minutes.
- Melt white baking chocolate according to package directions.
- Take gingersnap mixture out of fridge.
- Line a baking sheet with parchment paper.
- Using hands, form into balls the size of a ping pong ball, dip the ball into the melted chocolate until fully coated, then place on baking sheet.
- Repeat until mixture is all used.
- Sprinkle truffles with cinnamon and nutmeg.
- Refrigerate at least 30 minutes.
- Enjoy!
