Classic Gingerbread Truffles
These delightful Classic Gingerbread Truffles are easy to make and perfect for a festive treat. Crushed gingerbread cookies are mixed with cream cheese and spices, rolled into balls, and then coated in sweet white chocolate.
Equipment
- Food processor
- Rolling pin
- Medium bowl
- Spoon
- Parchment-lined baking sheet
- Microwave-safe bowl
- Fork
Ingredients
Truffle Base
- 2 cups (about 250g) gingerbread cookies
- 4 oz (113g) cream cheese softened
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- ground cloves optional
Coating & Toppings
- 1 cup (about 170g) white chocolate chips or chopped white chocolate
- Optional toppings sprinkles, edible glitter, finely chopped nuts, or an extra dusting of cinnamon
Instructions
Preparation
- Crush gingerbread cookies into fine crumbs using a food processor or by hand with a rolling pin.
Mixing and Rolling
- Combine crushed cookies, softened cream cheese, ground ginger, cinnamon, and optional cloves in a bowl; mix until a cohesive dough forms.
- Scoop 1 tablespoon portions of the mixture, roll them into smooth balls, and place on a parchment-lined baking sheet.
Coating and Setting
- Chill the truffles for 10-15 minutes to firm them up for easier coating (optional but recommended).
- Melt white chocolate chips in a microwave-safe bowl, stirring until smooth.
- Dip each truffle into the melted chocolate, tap off excess, and immediately add desired toppings before the chocolate sets.
- Allow truffles to set completely at room temperature or refrigerate for 15-20 minutes before serving.
Notes
For best results, make sure your cream cheese is softened to room temperature for a smoother dough. When melting white chocolate, be careful not to overheat it, as it can seize and become unusable. If the truffles are too soft to roll, chill the dough for a bit. Enjoy these festive treats!