These Gingerbread Truffles are a bite-sized holiday classic that captures all the warm and spicy flavors of the season. Perfect for gifting, dessert trays, or enjoying by the fire with a cup of hot cocoa, they’re as festive as they are delicious. Plus, no baking required—let’s dive into this holiday magic!
Ingredients
- 1 1/2 cups gingerbread cookie crumbs: Use store-bought gingerbread cookies for convenience or homemade if you prefer.
- 8 oz cream cheese (softened): Brings the truffle mixture together with a creamy texture.
- 12 oz white chocolate (melted): Ideal for coating the truffles. Substitute with milk or dark chocolate for a flavor variation.
- 1/2 tsp ground cinnamon: Adds extra warmth to the flavor profile.
- 1/4 cup finely crushed gingerbread crumbs: For garnish.
Supplies Needed
- Mixing bowl
- Food processor (optional, for crushing cookies)
- Parchment-lined baking sheet
- Microwave-safe bowl
- Fork or toothpick for dipping
Instructions
Prepare Your Workspace: Line a baking sheet with parchment paper and have all ingredients pre-measured for easy assembly.
- Crush and Combine:
- Use a food processor to crush the gingerbread cookies into fine crumbs. In a large mixing bowl, combine the cookie crumbs, softened cream cheese, and ground cinnamon. Mix until smooth and dough-like.
- Roll Into Balls:
- Scoop tablespoon-sized portions of the mixture and roll them into balls. Place the truffle balls on the prepared baking sheet.
- Chill the Truffles:
- Refrigerate the balls for at least 30 minutes to firm them up.
- Melt and Dip:
- Melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Dip each chilled truffle ball into the melted chocolate, ensuring it’s fully coated. Use a fork or toothpick to lift the truffle, letting excess chocolate drip off.
- Garnish:
- Sprinkle each coated truffle with finely crushed gingerbread crumbs while the chocolate is still wet.
- Set and Serve:
- Allow the truffles to set completely. Place in the refrigerator for 15 minutes if needed.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep refrigerated for up to one week for best freshness.
- Freezing: Freeze truffles in a sealed container for up to 3 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: For smoother truffles, ensure the cream cheese is fully softened before mixing.
- Tip 2: Work quickly when dipping the truffles to prevent the chocolate from hardening.
- Tip 3: Experiment with flavored gingerbread cookies for unique variations.
Variations
- Dark Chocolate Gingerbread Truffles: Replace white chocolate with dark chocolate for a richer taste.
- Cinnamon Sugar Coating: Roll the truffles in cinnamon sugar instead of dipping them in chocolate for a simpler approach.
- Spiced Rum Truffles: Add a splash of spiced rum to the mixture for an adults-only treat.
FAQ
Q: Can I use other types of cookies instead of gingerbread?
A: Yes! Speculoos or gingersnap cookies make great substitutes.
Q: How can I prevent the chocolate from clumping during melting?
A: Melt the chocolate in short intervals and stir frequently to avoid overheating.
Q: Can I make these ahead of time?
A: Absolutely! These truffles are perfect for making in advance and storing until needed.
Final Thoughts
These Gingerbread Truffles are a delightful way to celebrate the holidays with their warm spices and creamy texture. Whether you’re gifting them or serving them at a festive gathering, they’re sure to impress. Try them out and let the holiday spirit shine through your kitchen!
As an Amazon Associate, I earn from qualifying purchases. Some links on this site are affiliate links. Portions of this content are generated by AI.