If you love warming, spiced holiday treats that are easy to whip up and totally crowd-pleasing, then you’re going to adore this Gingerbread Truffles with White Chocolate Recipe. These little bites pack all the cozy flavors of gingerbread wrapped in a luscious white chocolate shell, and they’re surprisingly simple to make—trust me, your friends and family will be asking for the recipe after the first bite!
Why You’ll Love This Recipe
- Simple Ingredients: You only need four pantry staples, making it perfect for last-minute holiday treats.
- No Baking Required: Skip the oven and enjoy a mess-free dessert that chills instead of bakes.
- Perfectly Balanced Flavors: Warm gingerbread spices meet sweet white chocolate for an irresistible combo.
- Versatile Presentation: Easy to dress up with sprinkles or enjoy just as they are – everyone loves a fun garnish!
Ingredients You’ll Need
This Gingerbread Truffles with White Chocolate Recipe is such a winner because the ingredients work together in harmony—the crunchy gingersnaps add texture and spice, the cream cheese binds everything into a creamy dough, and the white chocolate coating adds a sweet, smooth finish. Here are a few tips to help you shop and prep:
- Gingersnap cookies: Look for crunchy ones with a strong ginger and cinnamon flavor to really shine through.
- Cream cheese: Use full-fat for the creamiest, richest texture—don’t skip softening it first for easier mixing.
- White chocolate chips: These melt smoother than bars, making dipping easier and more even.
- Festive sprinkles: Choose your favorite holiday shapes and colors to add a pop of fun and festivity.
Variations
I love customizing my Gingerbread Truffles with White Chocolate Recipe depending on the occasion or what I have on hand. Feel free to make these your own!
- Spice it up: I sometimes add a pinch of ground cloves or nutmeg to the cookie crumbs for a more intense gingerbread flavor.
- Chocolate swap: Use milk or dark chocolate instead of white chocolate for a richer, deeper coating—my family goes crazy for the dark version during cooler months.
- Nutty twist: Rolling the truffles in finely chopped toasted pecans before the chocolate sets adds a nice crunch and flavor contrast.
- Dairy-free option: Try vegan cream cheese and dairy-free white chocolate for a friendlier version that still tastes fantastic.
How to Make Gingerbread Truffles with White Chocolate Recipe
Step 1: Crush the Gingersnap Cookies
Start by pulsing your gingersnap cookies in a food processor until they’re nice and fine—think coarse flour-like crumbs. If you don’t have a food processor, don’t worry! Just pop the cookies into a ziplock bag and bash them with a rolling pin while holding firmly. This step is crucial for getting that signature gingerbread flavor in every bite.
Step 2: Mix in the Cream Cheese
Add your softened cream cheese to the cookie crumbs and pulse the food processor in short bursts. If you’re mixing by hand, pop everything into a bowl and stir together until the mixture forms a dough ball. You’ll know it’s ready when it holds together without crumbling—it should look like thick dough.
Step 3: Form the Truffles and Chill
Line a cookie sheet with parchment paper and scoop out the dough by tablespoons. Roll each scoop quickly between your palms to form smooth little balls—don’t worry if they aren’t perfect, these treats are all about flavor! Pop the tray in the freezer for 30 minutes, or chill in the fridge for at least an hour to make dipping easier.
Step 4: Melt the White Chocolate
Fill a small saucepan with a few inches of water and bring it to a simmer. Set a heatproof bowl on top—making sure it doesn’t touch the water—and add your white chocolate chips. Stir occasionally as the chocolate melts to keep it smooth and creamy. Remove from heat once fully melted and ready for dipping your chilled truffles.
Step 5: Dip and Decorate
Using two spoons, scoop one truffle at a time and roll it around in the warm white chocolate, making sure it’s fully coated. Shake off any excess chocolate, then place back on the parchment-lined sheet. While the chocolate is still wet, sprinkle with your festive decorations—this is where your truffles get their holiday sparkle and charm!
Step 6: Set and Enjoy!
Let the white chocolate set at room temperature for about an hour or speed things up by chilling in the fridge for 30 minutes. Once firm, your Gingerbread Truffles with White Chocolate Recipe is ready to surprise and delight everyone at your gathering. And believe me, they go fast!
Pro Tips for Making Gingerbread Truffles with White Chocolate Recipe
- Use Quality Gingersnaps: The flavor depends heavily on the cookies, so pick a brand with bold spices for best results.
- Don’t Skip Chilling: The truffle dough really firms up during chilling, which makes the dipping process so much cleaner and easier.
- Melt Chocolate Slowly: Gentle heat prevents the white chocolate from seizing or burning—a smooth melt is key for a glossy finish.
- Sprinkle Quickly: Add your festive sprinkles right after dipping—once the chocolate cools, they won’t stick as well.
How to Serve Gingerbread Truffles with White Chocolate Recipe
Garnishes
I’m a big fan of keeping it simple but festive with light-colored sugar sprinkles, tiny edible stars, or even crushed candy canes for a peppermint kick. These add visual appeal and a little crunch but don’t overpower the delicate gingerbread flavor.
Side Dishes
These truffles shine on their own but pair beautifully with a hot cup of spiced chai tea, a rich espresso, or even mulled wine during holiday parties—warm drinks really bring out the spices in gingerbread.
Creative Ways to Present
For gatherings, I like to arrange them in mini cupcake liners on a pretty holiday platter—for an extra festive touch, add fresh rosemary sprigs or a dusting of powdered sugar around the tray to mimic snow. They also make fantastic edible gifts when wrapped in clear cellophane tied with colorful ribbon!
Make Ahead and Storage
Storing Leftovers
Leftover truffles keep wonderfully in an airtight container in the fridge for up to a week. I usually layer them with parchment paper to prevent sticking. They maintain their creamy texture and don’t dry out, which is a big win in my book.
Freezing
I’ve frozen these truffles successfully by placing them in a single layer on a baking sheet first, freezing solid, then transferring to a sealed container or bag. When you want to enjoy them, just thaw in the fridge overnight—flavor and texture stay just right.
Reheating
Since they’re no-bake truffles, reheating isn’t really necessary. But if you want to soften them slightly, just leave them out at room temperature for 10-15 minutes—this helps the white chocolate soften without losing its shape.
FAQs
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Can I use other types of cookies instead of gingersnaps for this recipe?
Absolutely! While gingersnaps give the signature spicy flavor, you can experiment with snickerdoodles or gingerbread cookies for a twist. Just keep in mind that the flavor and sweetness will vary, so adjust your toppings accordingly.
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Do I have to use white chocolate chips for coating?
Not at all. White chocolate gives a lovely sweetness and festive look, but milk or dark chocolate works great too. For a holiday touch, mix in some crushed peppermint or cinnamon with the coating for extra flavor.
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How long will these truffles keep?
Stored properly in an airtight container in the fridge, these truffles stay fresh for up to one week. For longer storage, freezing is your best bet and won’t compromise texture or taste.
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Is there an easy way to soften cream cheese quickly?
Yes! I like to microwave cream cheese in 10-second bursts on low power, giving it a gentle stir between bursts until soft but not melted—this makes mixing smoother and faster.
Final Thoughts
I absolutely love how this Gingerbread Truffles with White Chocolate Recipe turns out every time. When I first tried making truffles at home, I struggled to find a simple recipe that embodied that holiday spirit without hours in the kitchen; this one delivers that warmth and flavor effortlessly. Give these a try on a cozy afternoon—whether you’re baking for guests or craving a little sweet treat for yourself, I promise you won’t be disappointed. Enjoy!
Print
Gingerbread Truffles with White Chocolate Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 25 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
These Gingerbread Truffles are a festive and delightful treat made with crushed gingersnap cookies combined with cream cheese, coated in smooth white chocolate, and finished with colorful sprinkles. Perfect for holiday gatherings, these truffles blend warm gingerbread spices with creamy richness for an irresistible bite-sized dessert.
Ingredients
Truffle Base
- 3 cups crushed gingersnap cookies (about 36 cookies)
- 1 cup cream cheese
Coating & Decoration
- 2 cups white chocolate chips
- Festive sprinkles
Instructions
- Crush Cookies: Place gingersnap cookies in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them thoroughly with a rolling pin.
- Combine with Cream Cheese: Add cream cheese to the crushed cookies in the food processor and pulse in short bursts until the mixture forms a dough-like consistency. If mixing by hand, combine crumbs and cream cheese in a bowl and mix until fully incorporated.
- Shape Truffles: Line a cookie sheet with baking parchment. Scoop out the dough by tablespoonfuls and roll each portion into a ball with your hands. Place the balls on the prepared sheet.
- Chill Dough Balls: Freeze the tray of dough balls for 30 minutes or refrigerate for at least one hour to firm them up before coating.
- Melt White Chocolate: Fill a small saucepan with a couple of inches of water and bring it to a boil, then reduce to a simmer. Place white chocolate chips in a heatproof bowl and set it on top of the saucepan, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate melts smoothly.
- Coat Truffles: Remove the melted chocolate from heat. Dip each chilled dough ball into the white chocolate using two spoons to fully coat them, allowing excess chocolate to drip off. Return coated truffles to the baking sheet.
- Decorate: While the chocolate coating is still soft, sprinkle festive sprinkles over the truffles for a decorative finish.
- Set the Chocolate: Let the truffles set either at room temperature for about one hour or in the refrigerator for 30 minutes until the chocolate hardens.
- Serve: Once set, serve and enjoy these festive gingerbread truffles!
Notes
- These truffles require only four ingredients and are simple and fast to make.
- The gingersnap cookies provide warm and festive gingerbread spices, giving the truffles their distinctive flavor.
- The white chocolate coating adds a crisp and creamy contrast to the spiced base.
- Chilling the dough balls before coating is essential to achieve a firm shape and a smooth chocolate layer.
- Store leftover truffles in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 truffle
- Calories: 219
- Sugar: 14 grams
- Sodium: 178 milligrams
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 12 milligrams
