Gingerbread Truffles Recipe
These Gingerbread Truffles combine the warm, spicy flavors of gingerbread cookies with creamy cream cheese and a sweet white chocolate coating. Easy to make and perfect for holiday treats, they deliver a festive twist on classic truffles with a rich, smooth texture and delightful spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (chocolate melting and setting)
- Total Time: 1 hour 10 minutes (includes chilling time)
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Truffle Base
- ~12 oz gingersnap or gingerbread cookies, crushed into fine crumbs
- 8 oz (1 block) cream cheese, softened
- ¼–½ cup powdered sugar (optional, to taste)
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves (optional)
Coating
- 12 oz white chocolate chips or white candy melts
- 1 teaspoon coconut oil (optional, for thinning chocolate)
- Sprinkles, crushed cookies, or extra crumbs for decorating
Instructions
- Crush Cookies: Using a food processor or a rolling pin inside a sealed bag, crush the gingersnap or gingerbread cookies into fine crumbs thoroughly to ensure a smooth truffle texture.
- Mix Ingredients: In a bowl, combine the cookie crumbs with softened cream cheese, powdered sugar if using, and the ground spices – ginger, cinnamon, and optional cloves. Mix well until a smooth, sticky dough forms that can hold its shape.
- Form Truffles: Scoop or roll the mixture into approximately 1-inch balls. Place them evenly spaced on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes to firm up before coating.
- Melt Chocolate: While the truffles chill, melt the white chocolate chips or candy melts by microwaving in 20–30 second intervals or using a double boiler. Stir frequently to avoid scorching. If the melted chocolate is too thick, stir in a teaspoon of coconut oil to thin it.
- Dip Truffles: Using a fork or dipping tool, dip each chilled truffle ball into the melted white chocolate coating. Let the excess chocolate drip off and then place the truffle back on the parchment-lined sheet.
- Decorate: Immediately decorate each coated truffle with sprinkles, crushed cookies, or extra crumbs as desired to add texture and visual appeal.
- Set Chocolate: Return the tray to the refrigerator and allow the chocolate coating to harden for 15 to 60 minutes.
- Store: Store the finished truffles in an airtight container in the refrigerator for up to one week, or freeze to keep them longer. Thaw in the fridge before serving if frozen.
Notes
- For stronger gingerbread flavor, add a tablespoon of molasses to the filling mixture before shaping the truffles.
- Use crisp gingersnap cookies rather than soft ones to achieve the best texture; crisp cookies blend smoothly for a better dough consistency.
- To make ahead, you can freeze the truffle balls either before or after coating in chocolate. Always thaw them in the refrigerator before serving for the best texture.
Keywords: Gingerbread Truffles, Holiday Dessert, White Chocolate Truffles, No-Bake Truffles, Festive Sweets
Find it online: https://foodiecara.com/gingerbread-truffles-recipe/