Crush the gingerbread until it is really fine (I used a food processor, but you can put it in a bag and bash it with a rolling pin).
Take out about one tablespoon of the crumbs and set to one side.
Add the cream cheese to the remaining crumbs and stir well until everything is combined.
Roll up into balls of whatever size you like (see note 3).
Place the balls on a greaseproof lined plate or tray, and pop them in the freezer for an hour or so.
When they are ready, melt your chocolate. I use a Bain Marie because the chocolate melts more evenly and is smoother.
Dip your gingerbread balls into the chocolate until they are evenly covered.
Shake off any excess and place on a tray or plate lined with grease proof paper.
Sprinkle over some of the retained crumbs and allow the chocolate to harden. Enjoy!
