Description
These Gingerbread Truffles are a delightful and festive no-bake treat combining crunchy gingersnap cookies, smooth cream cheese, and a rich chocolate coating. Perfect for holiday gatherings or as a sweet gift, these bite-sized truffles offer the perfect balance of spicy gingerbread flavor and creamy sweetness with a crisp chocolate shell.
Ingredients
Scale
Truffle Mixture
- 6 cups (about 425 g) crunchy gingersnap cookies
- 1 cup (8 oz or 226 g) cream cheese, softened
- ½ teaspoon vanilla extract
Chocolate Coating
- 8 ounces (225 g) white chocolate wafers or chopped almond bark, for dipping
- 8 ounces (225 g) dark chocolate wafers or chopped dark chocolate, for dipping
Garnish
- A few extra cookies crushed, for garnish
Instructions
- Prepare the cookie crumbs: Place the gingersnap cookies in a food processor and pulse until fine crumbs form. Alternatively, place the cookies in a ziplock bag and crush them with the back of a measuring cup until finely crushed.
- Mix the truffle dough: Transfer the cookie crumbs to a bowl and add the softened cream cheese and vanilla extract. Mix by hand until the mixture is smooth and comes together as a dough. Refrigerate the dough for 30 minutes to firm up.
- Form the truffles: Line a baking sheet with parchment or wax paper. Using a small cookie scoop, portion the chilled dough and roll it into 1-inch balls. Place the balls evenly spaced on the prepared baking sheet.
- Chill the truffles: Transfer the baking sheet to the freezer for 15 minutes until the truffles are firm. Alternatively, refrigerate them for 1 hour to achieve the same firmness.
- Melt the chocolate: Place white chocolate or almond bark in a heat-safe glass bowl and microwave on 50% power in 20-second bursts, stirring between each until smooth. Repeat this melting process separately for the dark chocolate.
- Dip the truffles: Remove the truffles from the freezer or fridge. Using dipping tools or two forks, dip each truffle into the melted chocolate to coat evenly. Gently tap off excess chocolate on the bowl’s edge, then place the coated truffle back onto the prepared baking sheet. Immediately sprinkle with crushed cookie crumbs if desired. Repeat with all truffles, using the desired chocolates.
- Set the chocolate: Allow the chocolate coating to harden at room temperature or speed up the process by refrigerating the truffles for 15 minutes.
- Store and serve: Serve the truffles immediately or layer them between parchment paper in an airtight container. Store refrigerated for up to 1 week, or freeze in an airtight container for up to 3 months.
Notes
- Cookies: Crunchy gingersnap cookies are preferred for the best texture, but leftover gingerbread cookies can be used, resulting in a softer truffle.
- If you’re having trouble melting chocolate smoothly, refer to a detailed guide on melting chocolate to avoid burning or seizing.
- Freeze truffles in an airtight container for up to 3 months to enjoy later.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
