Crush the gingersnap cookies into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin.

In a mixing bowl, combine the cookie crumbs, softened cream cheese, molasses, ginger, cinnamon, nutmeg, cloves, and vanilla. Mix until a smooth, dough-like consistency forms.

Refrigerate for 15 minutes to set up enough to roll into balls.

Using a tablespoon of the mixture at a time, roll into balls between your palms. Place on a baking sheet lined with parchment paper or wax paper.

Freeze the truffle balls for 30 minutes to firm up.

In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring after each interval until smooth. (Add 1-2 teaspoons of vegetable oil or coconut oil if desired for a shinier coating.)*

Using a fork or truffle dipper, dip each truffle into the melted chocolate, ensuring it’s fully coated. Gently tap off the excess chocolate and return the truffle to the parchment-lined sheet or place on a wire rack.

Decorate immediately with crushed cookies, sprinkles, or glitter before the chocolate sets.

Let the truffles set in the refrigerator for at least 30 minutes before serving.