Description
These Gingerbread Truffles are a delightful holiday treat combining crunchy gingersnap cookie crumbs with creamy cream cheese, coated in smooth white or dark chocolate. Easy to make and perfect for festive gatherings, they offer a delicious and elegant bite-sized dessert with a blend of spicy gingerbread flavor and rich chocolate.
Ingredients
Scale
Truffle Mixture
- 6 cups (about 425 g) crunchy gingersnap cookies
- 1 cup (8 oz or 226 g) cream cheese, softened
- ½ teaspoon vanilla extract
Chocolate Coating
- 8 ounces (225 g) white chocolate wafers or chopped almond bark
- 8 ounces (225 g) dark chocolate wafers or chopped dark chocolate
Optional Garnish
- A few extra cookies crushed, for garnish
Instructions
- Prepare Cookie Crumbs: Place the gingersnap cookies in a food processor and pulse until fine crumbs form. Alternatively, place the cookies in a ziplock bag and crush with the back of a measuring cup until finely ground.
- Make Truffle Dough: Transfer cookie crumbs to a bowl. Add softened cream cheese and vanilla extract. Mix thoroughly by hand until the mixture becomes smooth and uniform. Refrigerate the dough for 30 minutes to firm up.
- Form Truffle Balls: Line a baking sheet with parchment or wax paper. Remove the chilled dough from the refrigerator. Using a small cookie scoop, portion out the mixture and roll into 1-inch balls with your hands. Place the balls onto the prepared baking sheet evenly spaced.
- Chill Truffles: Transfer the tray with truffle balls to the freezer for 15 minutes to firm up. Alternatively, refrigerate for 1 hour if preferred.
- Melt Chocolate: Place the white chocolate or almond bark in a heat-safe glass bowl. Microwave on 50% power, stirring every 20 seconds until melted and smooth. Repeat the process with the dark chocolate in a separate bowl.
- Dip Truffles: Remove the truffles from the fridge. Using dipping tools or two forks, dip each truffle into the melted chocolate, coating evenly. Gently tap off excess chocolate, then place the coated truffle back onto the baking sheet. While the chocolate is still wet, optionally sprinkle crushed cookie crumbs over the truffle for garnish. Repeat with remaining truffles and chocolate types.
- Set Chocolate: Allow the chocolate coating to harden at room temperature, or speed up the process by placing the truffles back in the refrigerator for about 15 minutes.
- Store and Serve: Serve immediately or layer between parchment paper in an airtight container. Store refrigerated for up to 1 week or freeze in an airtight container for up to 3 months.
Notes
- Use crunchy gingersnap cookies for the best texture; leftover gingerbread cookies can be used but will result in softer truffles.
- If you encounter difficulty melting chocolate, consult a detailed guide on melting chocolate to avoid burning or seizing.
- These truffles freeze well and can be stored in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
