In a large bowl, combine the gingerbread cookie crumbs, softened cream cheese, ground ginger, cinnamon, nutmeg, and powdered sugar. Mix until everything is combined into a creamy dough.

Using your hands, form the dough into small balls (about one inch in size). Place them on a baking sheet lined with parchment paper.

Pop the sheet into the fridge and let your truffles chill for about 30 minutes.

While the truffles are chilling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Once chilled, remove the truffles from the fridge. Dip each one into the melted chocolate, letting the excess drip off, before placing them back on the parchment-lined sheet.

Before the chocolate sets, sprinkle with crushed nuts or festive sprinkles.

Place the truffles back in the fridge for another 15 minutes to fully set the chocolate.