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
Scale
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
