Method (truffles)

1. Line a baking tray with greaseproof paper.
2. Place the ginger biscuits in a food processor and blitz until fine /crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
3. Pour them into a large mixing bowl & add in the cream cheese. Mix the cream cheese and biscuits together until fully incorporated, you can use clean hands to help combine the mixture.
4. With clean hands, grab some of the dough, and roll into balls. Each truffle will require a 20g and 30g ball of the gingerbread mixture for the gingerbread man head and body.
5. Place the dairy-free dark and white chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate and allow to cool for a few minutes. Pour into a heat proof glass or jug.
6. Dip the end of a cake pop stick into the chocolate and stick into the 30g sized truffles. Dip the base of the 20g ball truffle in chocolate and press next to it to create the gingerbread man ‘head and body’ shape. Watch the tutorial here.
7. Twist the mini Oreo’s in half. Dip the Oreo’s in chocolate and press into the truffle creating the gingerbread man ‘arm and leg’ shape.
8. Place the truffles into the freezer for 10 minutes to fully set. Once set, remove from the freezer and carefully dunk them in the melted chocolate. Make sure to coat the entire truffle in chocolate, allowing any excess chocolate to drip back into the glass/jug. Repeat for all of the truffles. Transfer back into the freezer for 10 minutes to set the chocolate while you melt the white chocolate.

Method (Decoration)

1. Place the dairy-free white chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the white chocolate and allow to cool for a few minutes. 
2. Transfer the melted white chocolate into a piping bag and snip off the tip. Pipe two eyes a mouth and buttons onto the truffle, then add swirly lines to the arms and legs for the gingerbread man ‘icing decoration’. Place into the freezer for the last time for a few minutes to help set the chocolate.
3. Remove from the freezer and tuck in!