Description
These Gingerbread Truffles combine the rich, spicy flavors of classic gingerbread cookies with a creamy cream cheese center, all coated in smooth white chocolate. Perfectly festive and easy to make, these bite-sized treats are ideal for holiday gatherings or gifting.
Ingredients
Scale
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 & Toppings
- 250g (8 oz) white chocolate chips or melting wafers, for coating
- Optional toppings: festive sprinkles, crushed gingerbread, or a dusting of cinnamon
Instructions
- Prepare the Truffle Mixture: In a large mixing bowl, combine the finely crushed gingerbread cookie crumbs with softened cream cheese. Add the ground cinnamon, nutmeg, cloves, and vanilla extract. Mix thoroughly until the mixture forms a smooth, uniform dough-like consistency.
- Shape the Truffles: Using your hands or a small scoop, form the mixture into small balls, about 1 inch in diameter. Place the shaped truffles on a parchment-lined baking sheet. Refrigerate for at least 1 hour to allow them to firm up.
- Melt the White Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the white chocolate chips or melting wafers until smooth. Stir frequently to avoid burning.
- Coat the Truffles: Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place back onto the parchment-lined tray.
- Add Toppings: While the chocolate coating is still wet, sprinkle on your choice of festive sprinkles, crushed gingerbread, or a light dusting of cinnamon for extra flavor and decoration.
- Chill to Set: Return the coated truffles to the refrigerator for at least 30 minutes or until the chocolate hardens completely.
- Serve and Store: Once set, serve the truffles at room temperature, or store them in an airtight container in the refrigerator for up to one week.
Notes
- Be sure the cream cheese is softened to room temperature to ensure easy mixing and a smooth truffle texture.
- If you prefer, milk or dark chocolate can be used as an alternative coating for a different flavor profile.
- For a spicier kick, increase the amount of ground gingerbread spices to taste.
- Truffles can be frozen for up to 2 months; thaw in the refrigerator before serving.
- Use parchment paper to prevent the truffles from sticking during setting and storage.
Keywords: Gingerbread truffles, holiday dessert, white chocolate truffles, festive sweets, no bake truffles