Description
These gingerbread truffles are rich, cozy, and full of warm holiday spices. They’re made by blending crushed gingerbread cookies with soft cream cheese and aromatic spices, then rolled into bite-sized balls and dipped in smooth melted white chocolate. They look impressive, but the process is simple—no baking at all. They’re perfect for gifting, holiday dessert platters, or adding something festive and fuss-free to your Christmas treat lineup.
Ingredients
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375g gingerbread cookies (about 3 cups), crushed into a fine crumb
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150g cream cheese (about 5.3 oz), softened but still cool
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¾ teaspoon ground cinnamon
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⅜ teaspoon ground nutmeg (a heaping ¼ tsp)
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⅜ teaspoon ground cloves (a heaping ¼ tsp)
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1 ¼ teaspoons vanilla extract
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315g white chocolate chips or melting wafers (about 11 oz) for coating
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Optional toppings: holiday sprinkles, crushed cookies, or a pinch of cinnamon
Instructions
Add the gingerbread cookies to a food processor and blitz until the texture resembles sand. If you don’t have one, toss the cookies into a sturdy zip-top bag and crush them with a rolling pin until finely ground.
Transfer the cookie crumbs to a large bowl. Add the softened cream cheese, cinnamon, nutmeg, cloves, and vanilla. Stir everything together until the mixture becomes thick, smooth, and uniform. Using your hands can help bring it together faster.
Scoop out portions of the dough—about a tablespoon each—and roll them between your palms to form neat balls. Arrange them on a baking sheet lined with parchment paper. Continue until all the mixture is used; you should get around 30 truffles.
Refrigerate the tray for 30 minutes, or place it in the freezer for about 15 minutes, so the balls firm up and hold their shape during dipping.
Place the white chocolate chips or wafers in a microwave-safe bowl. Heat in short bursts—30 seconds at a time—stirring well between intervals until the chocolate becomes silky and smooth.
Using a fork, gently lower each chilled truffle into the melted chocolate. Lift, let the excess drip back into the bowl, then set the coated truffle on the parchment. While the coating is still soft, sprinkle on any decorative toppings you like.
Let the truffles sit at room temperature until the chocolate hardens. If you’re in a hurry, pop the tray back into the fridge to speed things along. Once firm, they’re ready to gift, serve, or store.
- Prep Time: 25 Minutes
- Cook Time: 30 Minutes
- Category: Desserts