In a large bowl mix by hand the cream cheese, graham crackers and ginger snaps until well mixed.
Using a table spoon, scoop mixture and roll into a ball, placing on a cookie sheet lined with parchment paper.
After you’ve used all of your mixture place in the freezer for 30 minutes.
While they are in the freezer, place 1 cup of your white chocolate wafers and place in microwave for 30 seconds to start. Stirring occasionally and continuing at 15 second intervals until completely melted and smooth.
After 30 minutes, take cream cheese balls out of the freezer and dip into the white chocolate and replace back on the parchment paper to harden.
After you’ve dipped all of your truffles and they are hardened, go ahead and melt a little of the dark chocolate wafers the same as the white and drizzle all over the truffles.
Keep refrigerated. This will make approx. 15 chocolate covered truffles.