Gingerbread Truffles
These gingerbread truffles are a delightful holiday treat, combining crunchy gingerbread crumbs with creamy cream cheese and a smooth white chocolate coating, spiced with cinnamon, ginger, and nutmeg.
Ingredients
For the truffles
- 1 cup gingerbread crumbs Crushed gingerbread cookies or homemade gingerbread can be used.
- 8 oz cream cheese, softened Use dairy or dairy-free cream cheese alternative as needed.
- 1 tsp vanilla extract For added flavor.
- 1/2 tsp ground cinnamon Warm spice flavor.
- 1/4 tsp ground ginger Enhances the ginger flavor.
- 1/4 tsp ground nutmeg Adds a nutty warmth.
- 2 cups white chocolate chips For coating the truffles.
- to taste Sprinkles or crushed candy canes For decoration.
Instructions
Preparation
- In a mixing bowl, combine gingerbread crumbs, softened cream cheese, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Mix until well blended.
- Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Refrigerate for about 30 minutes.
Coating
- Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each truffle into the melted white chocolate and place them back onto the baking sheet.
- Decorate with sprinkles or crushed candy canes before the chocolate sets.
- Refrigerate again until the chocolate is firm. Enjoy your festive gingerbread truffles!
Notes
These truffles can be refrigerated for up to 1 week in an airtight container or frozen for up to 1 month. Chill the rolled balls well for neat coating, and use a fork or dipping tool to cover them in chocolate.