Gingerbread Truffles Recipe
Introduction
These Gingerbread Truffles are a delightful holiday treat, combining the warm spices of gingerbread with creamy white chocolate. They’re easy to make and perfect for sharing or gifting during festive seasons.
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
- Step 1: Crush the gingerbread cookies using a food processor until finely ground. Alternatively, place cookies in a sealed zip-top bag and crush with a rolling pin until fine crumbs form.
- Step 2: In a large mixing bowl, combine the crushed cookies, softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Mix thoroughly until a soft, sticky dough forms. Using clean hands can help achieve a smooth texture.
- 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 until you have 20–24 truffles.
- Step 4: Chill the truffles in the refrigerator for at least 30 minutes or in the freezer for 15 minutes until firm enough to dip.
- Step 5: Melt the white chocolate chips or wafers in a microwave-safe bowl, heating in 30-second intervals and stirring between until smooth. Dip each chilled truffle into the melted chocolate, letting excess drip off, then place back on the parchment-lined tray. Add optional toppings while the coating is wet.
- Step 6: Let the chocolate set completely at room temperature, or refrigerate the tray to speed up the process. Once set, the truffles are ready to enjoy or store.
Tips & Variations
- For extra flavor, try adding a pinch of ground ginger or allspice to the dough. Substitute cream cheese with mascarpone for a richer texture.
- Use dark or milk chocolate instead of white chocolate for a different flavor profile.
- Decorate with crushed nuts or dried cranberries for added texture and color.
Storage
Store the gingerbread truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the fridge before serving. Reheat is not necessary; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these truffles dairy-free?
Yes, substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free white chocolate or coating wafers to keep the recipe vegan.
How can I prevent the chocolate coating from melting on my hands?
Chill the truffles thoroughly before dipping and work in a cool room. You can also use a fork to dip, which helps reduce direct contact and keeps the coating smooth.
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Gingerbread Truffles Recipe
- Total Time: 55 minutes
- Yield: 20 servings (20–24 truffles) 1x
Description
These Gingerbread Truffles are a delightful holiday treat combining the warm spices of gingerbread cookies with creamy cream cheese and a smooth white chocolate coating. Perfectly bite-sized and festive, they’re easy to make and a wonderful addition to any holiday dessert platter.
Ingredients
Truffle Mixture
- 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
- 250g (8 oz) white chocolate chips or melting wafers
Optional Toppings
- Festive sprinkles
- Crushed gingerbread
- Dusting of cinnamon
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Let Set: Allow the chocolate to set completely at room temperature or place the tray back in the refrigerator to speed up the process. Once set, the truffles are ready to serve or store.
Notes
- Use softened cream cheese for easier mixing and a smoother texture.
- You can substitute white chocolate with dark or milk chocolate if preferred.
- Keep the truffles refrigerated if not serving immediately to maintain freshness.
- For extra flavor, add a splash of bourbon or rum to the dough mixture.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting chocolate and setting time excluded)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: gingerbread truffles, holiday desserts, no-bake sweets, festive treats, white chocolate truffles, cream cheese desserts
