200g (1½ cups) chocolate (you could use dark, milk or white)
Instructions
Blitz the gingerbread cookies in a food processor until nice and fine. Retain about one tablespoon for sprinkling and pour the rest into a large bowl.
Add the cream cheese and work together until the two are nicely combined.
You should have a sticky but workable dough - form it into small balls and place on a baking sheet lined with grease-proof paper. Pop in the freezer for 30 minutes to harden them up.
Melt the chocolate in a Bain Marie and then dip each in turn. Place back on the baking tray and sprinkle each with a little of the retained gingerbread crumbs (do this as soon as you coat them in chocolate because they harden really quickly and the crumbs won't stick!).