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Gingerbread Truffles Recipe

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★★★★★

4.6 from 71 reviews

These Gingerbread Truffles are festive, bite-sized treats perfect for the holiday season. Made from crushed gingerbread cookies combined with cream cheese and warm spices, then coated in smooth white chocolate, they offer a delightful blend of spicy, creamy, and sweet flavors. Easy to prepare with minimal baking involved, these truffles make a wonderful homemade gift or a charming dessert for any winter gathering.

Ingredients

Scale

Truffle Base

  • 300g (about 2 ½ cups) gingerbread cookies, crushed into fine crumbs
  • 120g (4 oz or half a block) cream cheese, softened
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract

Coating and Toppings

  • 250g (8 oz) white chocolate chips or melting wafers, for coating
  • Optional toppings: festive sprinkles, crushed gingerbread, or a dusting of cinnamon

Instructions

  1. Crush the Cookies: Place the gingerbread cookies in a food processor and pulse until finely ground. Alternatively, put them in a sealed zip-top bag and crush with a rolling pin until you achieve a fine crumb texture.
  2. Make the Dough: In a large mixing bowl, combine the crushed gingerbread crumbs with softened cream cheese, ground cinnamon, nutmeg, cloves, and vanilla extract. Stir or knead the mixture until fully incorporated and a soft, sticky dough forms. Using your hands can help achieve a smoother consistency.
  3. Roll into Balls: Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Place each truffle on a parchment-lined baking sheet. Continue until you have formed approximately 20–24 truffles.
  4. Chill the Truffles: Refrigerate the tray for at least 30 minutes or freeze for 15 minutes so the truffles become firm enough for dipping.
  5. Melt and Dip: Place the white chocolate chips or melting wafers in a microwave-safe bowl and heat in 30-second intervals, stirring well between each, until the chocolate is fully melted and smooth. Dip each chilled truffle into the melted chocolate using a fork, allowing excess coating to drip off. Return coated truffles to the parchment-lined tray. While the chocolate is still wet, add optional festive toppings as desired.
  6. Let Set: Allow the chocolate coating to set completely at room temperature, or place the tray back in the refrigerator to speed up the process. Once firm, the truffles are ready to enjoy or store in an airtight container.

Notes

  • Make sure the cream cheese is softened to room temperature for easy mixing and smooth dough texture.
  • If you don’t have a food processor, finely crush the gingerbread cookies using a rolling pin and a zip-top bag.
  • Store truffles in an airtight container in the refrigerator for up to one week.
  • To keep truffles from sticking to the tray, use parchment paper or a silicone mat.
  • Customize toppings with your favorite sprinkles, crushed nuts, or cocoa powder.

Keywords: Gingerbread Truffles, Holiday Treats, Festive Desserts, No-Bake Sweets, White Chocolate, Christmas Recipe

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