Description
Delightfully festive Gingerbread Truffles made with gingersnap cookie crumbs and cream cheese, coated in smooth white chocolate and topped with crushed gingersnaps. These no-bake truffles are a perfect holiday treat that combine spicy gingerbread flavors with creamy sweetness, great for gifting or enjoying at home.
Ingredients
Scale
Truffle Base
- 4 cups gingersnap cookies (about 275 grams)
- 8 ounce package cream cheese, softened
Chocolate Coating
- 10 ounces white chocolate
- 1 gingersnap cookie, crushed
Instructions
- Crush the cookies: Add gingersnap cookies to a food processor and pulse on low until fine crumbs form. Alternatively, place cookies in a large ziplock bag, seal tightly, and crush with a rolling pin until evenly crushed.
- Combine with cream cheese: Transfer the crushed cookies to a mixing bowl and add softened cream cheese. Mix on low speed until fully combined and a dough-like consistency forms.
- Form the truffles: Using a small cookie scoop, portion tablespoons of the mixture and shape into smooth balls with your hands. Place them evenly spaced on a large baking sheet lined with parchment paper or a silicone mat.
- Chill the truffles: Refrigerate the formed truffles for at least 30 minutes to firm up before coating.
- Melt the white chocolate: In a small heatproof bowl, melt the white chocolate either over a double boiler or in the microwave in 30-second intervals, stirring between increments until smooth and fully melted.
- Dip the truffles: Using a fork, dip each chilled truffle into the melted white chocolate to fully coat. Allow excess chocolate to drip back into the bowl. Return coated truffles to the lined baking sheet and immediately sprinkle with crushed gingersnap cookie pieces.
- Set the coating: Place the coated truffles back into the refrigerator for 30 minutes to 1 hour until the chocolate hardens completely.
Notes
- Storage: Store gingerbread truffles in an airtight container refrigerated for up to 2 weeks.
- Freezing: After the chocolate has set, freeze truffles in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator or for about an hour at room temperature before serving.
- Extra gingersnaps use: Use any leftover gingersnaps crushed as a cheesecake crust substitute in recipes calling for graham cracker crust, such as Cranberry Sauce Swirl Cheesecake.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
