Gingerbread Truffles Recipe

Introduction

Gingerbread truffles are a delightful seasonal treat combining the warm spices of gingerbread with creamy cream cheese and a smooth white chocolate coating. These bite-sized sweets are perfect for holiday parties or cozy evenings at home.

Ingredients

• 300g (about 2 ½ cups) gingerbread cookies, crushed into fine crumbs
• 120g (4 oz or half a block) cream cheese, softened
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 250g (8 oz) white chocolate chips or melting wafers, for coating
• Optional toppings: festive sprinkles, crushed gingerbread, or a dusting of cinnamon

Instructions

1. Step 1: Place the gingerbread cookies in a food processor and pulse until finely ground. Alternatively, put them in a sealed zip-top bag and crush with a rolling pin until you get fine crumbs.
2. Step 2: In a large mixing bowl, combine the crushed cookies with softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Stir until everything is fully mixed and a soft, sticky dough forms. Using clean hands to mix can help smooth the dough.
3. Step 3: Scoop about 1 tablespoon of the mixture and roll it between your palms to form a ball. Place each truffle on a parchment-lined baking sheet. Repeat to make 20–24 truffles.
4. Step 4: Chill the tray in the refrigerator for at least 30 minutes or in the freezer for 15 minutes to firm up the truffles before dipping.
5. Step 5: Melt the white chocolate chips or melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted. Dip each chilled truffle into the chocolate using a fork, letting excess drip off. Place coated truffles back on the parchment-lined tray and add any optional toppings while the chocolate is still wet.
6. Step 6: Let the chocolate set completely at room temperature or place the tray in the refrigerator to speed up the process.

Tips & Variations

• For a richer flavor, try adding a pinch of ground ginger or allspice to the dough.
• Substitute dark or milk chocolate for the coating if you prefer a deeper chocolate taste.
• Use crushed candy canes or chopped nuts as festive toppings for added texture and flavor.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before serving for the best flavor and texture. You can also freeze the truffles for up to one month; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of gingerbread?

Yes, you can substitute other spiced or plain cookies, such as speculoos or graham crackers, but the flavor will differ from the classic gingerbread taste.

How do I prevent the white chocolate coating from melting too quickly?

Make sure the truffles are well chilled before dipping, and work in a cool environment. After dipping, allow the chocolate to set in the refrigerator if your kitchen is warm.

Gingerbread Truffles Recipe

Print Recipe

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4.8 from 132 reviews

Delightfully sweet and festive Gingerbread Truffles combine crushed gingerbread cookies with creamy cream cheese and warming spices, coated in smooth white chocolate for an irresistible holiday treat.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 5 minutes (melting chocolate)
• Total Time: 50 minutes
• Yield: 20–24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Truffle Base

• 300g (about 2 ½ cups) gingerbread cookies, crushed into fine crumbs
• 120g (4 oz or half a block) cream cheese, softened
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract

Coating and Toppings

• 250g (8 oz) white chocolate chips or melting wafers, for coating
• Optional toppings: festive sprinkles, crushed gingerbread, or a dusting of cinnamon

Instructions

1. Crush the Cookies: Place the gingerbread cookies in a food processor and pulse until finely ground. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin until they reach a fine crumb texture.
2. Make the Dough: In a large mixing bowl, combine the crushed cookies with softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Stir until fully incorporated and a soft, sticky dough forms. Using clean hands to mix can help achieve a smoother texture.
3. Roll Into Balls: Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a ball. Place each truffle on a parchment-lined baking sheet. Repeat with the remaining dough to make 20–24 truffles.
4. Chill the Truffles: Place the tray in the refrigerator for at least 30 minutes or in the freezer for 15 minutes until the truffles are firm enough to dip.
5. Melt and Dip: Add the white chocolate chips or melting wafers to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth. Dip each chilled truffle into the chocolate using a fork, allowing the excess to drip off. Return the coated truffle to the parchment-lined tray. Add optional toppings while the coating is still wet.
6. Let Set: Allow the chocolate to set completely at room temperature or place the tray back in the refrigerator to speed up the process.

Notes

• Use softened cream cheese at room temperature for easier mixing and a smoother texture.
• You can substitute white chocolate with milk or dark chocolate for a different flavor profile.
• Chill the truffles well before dipping to prevent the coating from sliding off.
• Store the truffles in an airtight container in the refrigerator for up to one week.
• For an extra festive touch, add crushed peppermint candy or edible glitter as toppings.

Keywords: gingerbread truffles, holiday desserts, no bake truffles, white chocolate truffles, festive treats, cream cheese desserts