You can use either milk or white chocolate dipping wafers when doing your coating, I've done both ways and both are good. (Milk chocolate pictured).
2 1/2 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1/2 cup butter
1/4 cup brown sugar
1 cup molasses
1 cup boiling water
Preheat your oven to 375 F.
Sift together the flour, baking soda, salt and ginger, then set aside.
In a mixing bowl beat together the butter and brown sugar until creamy (about 2 minutes) Beat in the eggs and then add in the molasses until well combined. Immediately stir in the boiling water. Add in the flour mixture and mix until smooth.
Pour the batter into a 9" x 13" pan and bake for about 30 minutes.
Let the cake cool. While the cake is cooling make your cream cheese icing.
Cream Cheese Icing
2 cups icing sugar
8 oz. pkg of cream cheese
Mix the icing sugar and cream cheese together with mixer until creamy and thin (you don't want it to be thick and creamy, it should be a bit runny - you can add some cream to it if you need to 1 tbsp at a time).
Store in the fridge until the cake is cooled completely.
Crumble the cake into a large bowl and pour the icing mixture overtop. Using your hands, mix the cake and the icing together until the cake is completely saturated with icing - pop into the fridge for about 20 minutes.
Line a couple of baking sheets with wax paper.
Once the cake/icing mixture is cold, roll the mixture into 1 inch balls and place on wax paper. Put back into the fridge for about 15 minutes.
While the balls are setting, you can start your chocolate coating.
3 cups chocolate dipping wafers (milk or white - whatever you prefer)
Place a saucepan filled about a quarter of the way full with water over low heat. Place a glass bowl into the saucepan (make sure it's not completely submerged in water, it should sit so only part of the bowl is in the saucepan).
Pour your chocolate dipping wafers about 1 cup at a time into the bowl and let them melt, stirring until thin and creamy (you can add a tsp or so of shortening to help thin it if you need to).
Drop the balls into the chocolate mixture one at a time coating completely. Retrieve them with a fork letting the extra chocolate mixture drip off. Place onto wax paper and top with nutmeg or sprinkles.
Let them set in the fridge for about 30 minutes, then they're ready to eat!
Store in the fridge.