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Gingerbread Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 50 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 36 truffles 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These Gingerbread Truffles are a festive, no-bake treat perfect for the holiday season. Combining crunchy gingersnap crumbs with creamy vanilla-flavored cream cheese, these truffles are dipped in rich white and dark chocolate, then garnished with crushed cookies for an extra crunch. They make a delightful, easy-to-make dessert or gift that can be stored in the refrigerator or freezer.

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
  • 8 ounces (225 g) dark chocolate wafers or chopped dark chocolate

Garnish

  • A few extra cookies crushed, for garnish

Instructions

  1. Prepare 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 using the back of a measuring cup until finely ground.
  2. Mix Dough: Transfer the cookie crumbs to a bowl, add the softened cream cheese and vanilla extract. Mix thoroughly by hand until the mixture is smooth and fully combined. Then, refrigerate the dough for 30 minutes to firm up.
  3. Form Truffles: Line a baking sheet with parchment or wax paper. Remove the dough from the refrigerator and use a small cookie scoop to portion out 1-inch balls. Roll the scooped mixture between your hands for smooth, even balls. Place the balls on the lined baking sheet.
  4. Chill Truffles: Transfer the baking sheet to the freezer for 15 minutes to firm the truffles quickly. Alternatively, refrigerate them for 1 hour if preferred.
  5. Melt Chocolate: Place the white chocolate or almond bark in a heat-safe glass bowl and microwave at 50% power, stirring every 20 seconds until smooth and melted. Repeat the process separately with the dark chocolate in another bowl.
  6. Dip Truffles: Remove the truffles from the fridge. Using dipping tools or two forks, dip each truffle into the melted chocolate to coat evenly. Tap off any excess chocolate against the side of the bowl before placing the truffle back on the baking sheet. Immediately sprinkle with crushed cookie crumbs if desired. Repeat with all remaining truffles.
  7. Set Chocolate: Allow the chocolate coating to harden at room temperature or speed up the process by placing the truffles back into the refrigerator for 15 minutes.
  8. Storage: Serve the truffles immediately or store them between layers of parchment paper in an airtight container. They can be refrigerated for up to 1 week or frozen for up to 3 months.

Notes

  • For best texture, use crunchy gingersnap cookies, though leftover gingerbread cookies can be used for a softer result.
  • If you encounter difficulty melting chocolate, consult a chocolate melting guide for tips.
  • Freeze the truffles in an airtight container to keep them fresh for up to 3 months.

Nutrition

  • Serving Size: 1 truffle
  • Calories: 120
  • Sugar: 12g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2.0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/gingerbread-truffles-recipe/