Name: Gingersnap + White Chocolate Truffles
Yield: About 2 dozen truffles
Ingredients: 15 small gingersnap cookies (about 1½ cups of whole cookies, or 135 g); ½ teaspoon turbinado sugar (sugar in the raw); 1 teaspoon pumpkin pie spice; 1 teaspoon pure vanilla extract; ½ cup good quality white chocolate chips; 2 tablespoons heavy cream (or 2 tablespoons full-fat coconut milk); 1 teaspoon coconut oil; ¾ cup good quality white chocolate chips; 1-3 teaspoons coconut oil or vegetable shortening (more or less as needed)