Description
Delightfully easy and festive Gingerbread Truffles featuring crushed gingersnap cookies combined with creamy cream cheese, coated in smooth white chocolate, and finished with a touch of crushed gingersnap topping. Perfect for holiday parties and gifting, these bite-sized treats capture the warm, spicy flavors of gingerbread in an indulgent, no-bake truffle form.
Ingredients
Scale
Truffle Mixture
- 4 cups gingersnap cookies (about 275 grams)
- 8 ounce package cream cheese, softened
Chocolate Coating
- 10 ounces white chocolate
- 1 gingersnap cookie, crushed
Instructions
- Crush gingersnap cookies: Add the gingersnap cookies to a food processor and pulse on low speed until finely crumbled. Alternatively, place cookies in a large zip-top bag, seal tightly, and crush with a rolling pin until crushed into fine crumbs.
- Combine with cream cheese: Transfer cookie crumbs to a mixing bowl and add softened cream cheese. Mix on low or stir well until the mixture forms a uniform dough-like consistency.
- Form truffle balls: Using a small cookie scoop or tablespoon, portion out the mixture and roll each portion between your hands to form smooth balls. Arrange the balls evenly on a baking sheet lined with parchment paper or a silicone mat.
- Chill the truffles: Place the baking sheet with truffle balls into the refrigerator, chilling for at least 30 minutes to firm up before coating.
- Melt the white chocolate: In a small heatproof bowl, melt the white chocolate gently by placing the bowl over a steaming water bath or microwaving in 30-second intervals, stirring between each, until smooth and fully melted.
- Coat the truffles: Dip each chilled truffle ball fully into the melted white chocolate using a fork to lift it out, letting excess chocolate drip back into the bowl. Return the coated truffle to the lined baking sheet and immediately sprinkle with crushed gingersnap cookie crumbs for decoration.
- Set the coating: Refrigerate the coated truffles for 30 minutes to 1 hour to allow the white chocolate coating to fully harden and set.
Notes
- Storage: Store gingerbread truffles in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: Once the chocolate coating is set, freeze truffles in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator or for about one hour at room temperature before serving.
- Extra gingersnaps: Use leftover crushed gingersnap cookies as a flavorful cheesecake crust substitute in recipes that call for graham crackers. See recipes like Cranberry Sauce Swirl Cheesecake for inspiration.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
