Gingerbread Truffles are bite-sized holiday treats packed with the warm flavors of ginger, cinnamon, molasses, and a creamy white chocolate coating. They capture everything cozy about gingerbread cookies but with a rich, fudgy center and a smooth shell. Perfect for gifting or serving at festive gatherings, these truffles are as elegant as they are simple to make.
Cooking Time: 25 minutes (plus chilling time)
Servings: 24 truffles
Ingredients:
1 (14-ounce) package gingerbread cookies or gingersnaps, finely crushed
4 ounces cream cheese, softened
2 tablespoons molasses
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
10 ounces white chocolate, chopped or white chocolate chips
1 tablespoon coconut oil or butter (for melting chocolate)
Crushed gingersnap crumbs or festive sprinkles for garnish
Instructions:
-
Crush the Cookies
Place the gingerbread cookies or gingersnaps in a food processor and pulse until fine crumbs form. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin. -
Mix the Filling
In a large bowl, combine the cookie crumbs, cream cheese, molasses, cinnamon, ginger, nutmeg, and cloves. Stir or use your hands to mix until smooth and sticky. The mixture should hold together easily when pressed. -
Form the Truffles
Roll the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Freeze for 20–30 minutes until firm. -
Melt the White Chocolate
In a microwave-safe bowl, combine white chocolate and coconut oil. Heat in 20-second intervals, stirring between each, until smooth and glossy. -
Dip the Truffles
Using a fork or skewer, dip each chilled truffle into the melted white chocolate, letting any excess drip off. Place the coated truffles back on the parchment-lined tray. -
Decorate and Chill
While the coating is still wet, sprinkle crushed gingersnap crumbs or holiday sprinkles on top. Refrigerate for 20 minutes or until the chocolate hardens.
Nutrition (per truffle):
Calories: 145
Protein: 2g
Carbohydrates: 15g
Fat: 8g
Sugar: 11g
Fiber: 1g
Tips:
For extra spice, add a dash of black pepper or allspice to the mixture.
Dark or milk chocolate can be used instead of white for a richer flavor.
Keep truffles refrigerated in an airtight container for up to 1 week, or freeze for up to 2 months.
If the mixture feels too soft to shape, refrigerate it for 10–15 minutes before rolling.
For a bakery-style finish, drizzle leftover white chocolate over the tops in a zigzag pattern once the coating hardens.
