Cranberry truffles

200g ..... Cream cheese ( I used Cranberry Creme Bonjour, but if it is not available in your shops then use natural cream cheese, in this case you also need dried cranberries ~ 100g)

Crushed gingerbread 

Cinnamon

100g .....Dark chocolate 

Cream

Coconut flakes

* Add cinnamon and crushed gingerbread into the cream cheese mix. You need to add gingerbread as much as it needs that you can form the mix.

* Form small balls from the mix, place them on the plate which is covered with baking paper. When you have formed all the balls, put the plate into the fridge for 2 hours

* Before you take the cream cheese balls out from fridge, start to melt the chocolate: 

take a casserole and a heat-resistant bowl which is bigger than the casserole. Put water into casserole and start to boil it. Put the chocolate into the bowl and place the bowl on top of the casserole - when the chocolate starts to melt, low the temperature and stir carefully the chocolate. Add a bit of cream into chocolate and stir again - carefully as always. Firstly it might look that the chocolate gets lumpy but while you stir it, it will get back to normal. Then add the cream as much as it needs to get the chocolate smooth and runny

* Now take out the cream cheese balls and start to dip then into the chocolate one by one with a toothpick of smaller fork. After dipping it into chocolate, roll it in a coconut flakes and place it back to the plate.

* When you are done, place the plate back into fridge and keep the truffles in there until you serve them.

You can also place them into small flows like I did (: