• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert » Quick and Easy Gingerbread Truffles

    Quick and Easy Gingerbread Truffles

    Published on Dec 18, 2019 Modified: Aug 7, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Christmas Gingerbread Truffles Pinterest Image Bottom Black Banner
    Christmas Gingerbread Truffles Pinterest Image Top Black Banner
    Christmas Gingerbread Truffles Pinterest Image Middle Black Banner
    Christmas Gingerbread Truffles Pinterest Image Top Left Brown Banner
    Gingerbread Truffles Pinterest Image middle design banner
    Gingerbread Truffles Pinterest Image top design banner
    Gingerbread Truffles Pinterest Image bottom design banner
    Gingerbread Truffles Pinterest Image top black banner
    Gingerbread Truffles Recipe Pinterest Image middle design banner
    Gingerbread Truffles Recipe Pinterest Image top design banner
    Gingerbread Truffles Recipe Pinterest Image bottom design banner

    These gingerbread truffles are made by crushing gingersnap cookies, mixing them with cream cheese, and coating them in white chocolate! These are great for a quick dessert to pass at a holiday party or just a yummy treat to eat at home! 

    Overhead view of gingerbread truffles with bites taken

    It’s official everyone– Papa Foreign Fork has a new favorite FF recipe. These gingerbread truffles… duh! These gingerbread truffles are in.cre.di.ble, no lie. If you need the easiest, tastiest, most impressive holiday treat to bring to your holiday parties this year, this recipe easily fits the bill. 

    I swear, my dad LITERALLY called his friends to tell them how good these truffles are. Like, picked up the phone and dialed phone numbers to say “my daughter just made these awesome truffles”. Do you want to try them yet and see what all the fuss is about?? 

    close up of white chocolate gingerbread truffles

    What Ingredients Are in These Gingerbread Truffles? 

    Gingersnap cookies (I use Archway Classics Crispy Gingersnap Cookies) 
    Cream cheese, softened to room temperature
    White chocolate 
    Cinnamon 

    For full ingredient measurements and instructions, visit the recipe card at the bottom of the page. 

    White chocolate gingerbread truffles

    How Do I Make Gingerbread Truffles? 

    In a food processor, grind cookies until small crumbs are formed. 

    Add cream cheese into the food processor and blend until just combined. Do not overblend or the truffles will get too soft. 

    Form into balls the size of a walnut shell and chill in the fridge for an hour. 

    Create a double boiler on your stove. To do this, place a pot on the stove filled with water. Bring the water to a boil. Then place a glass bowl over the pot, so that the heat from the water in the pot touches the bottom half of the glass. 

    Add white chocolate and stir until melted. Dip the balls in the chocolate, using a fork to turn them. 

    When done, place truffles on parchment paper. Sprinkle cinnamon over the top of each. 

    Place the truffles in the fridge for at least an hour before enjoying. 

    pile of white chocolate gingerbread truffles

    Using Your Instant Pot to Dip Your Truffles

    Using your Instant Pot to melt your chocolate is so easy! Choose a bowl that is slightly larger than the rim of your Instant Pot. The bottom of the bowl should fit slightly inside the instant pot. The rim of the bowl should be slightly larger than the rim of the pot so that your bowl doesn’t fall inside.

    Fill the Instant Pot with water, but make sure that it’s not so full that the water is touching the bottom of your glass bowl. Fill the bowl with chocolate chips.

    Turn your Instant Pot to the NORMAL Saute setting. This will bring the water to a boil. Stir the chocolate in the bowl occasionally until it melts completely. It should take about 5-10 minutes.

    Once your chocolate is melted fully, hit the CANCEL button to turn off the Saute feature. Then hit “KEEP WARM”. This will keep your chocolate melty for as long as you need! Dip the truffles according to the above tips.

    How Long Can I Keep My Truffles? 

    Your gingerbread truffles will last up to a week in the fridge. Make sure to store them in an airtight container. If you don’t like your chocolate to be too crunchy, make sure to take the truffles out of the fridge and allow them to come to room temperature before consuming. 

    Did you like this recipe? If you did, make sure to check out this other recipe for Oreo Truffles with Raspberry Filling. You can also take a look at these other great Holiday recipes as well!: 

    • Easy Bread Pudding Recipe
    • Christmas Fruit Cake 
    • Easy and Fast Homemade Tiramisu
    • How to Make Candied Nuts
    Gingerbread Truffle Pinterest Graphic
    White chocolate gingerbread truffles

    White Chocolate Gingerbread Truffles

    These gingerbread truffles are made by crushing gingersnap cookies, mixing them with cream cheese, and coating them in white chocolate! These are great for a quick dessert to pass at a holiday party or just a yummy treat to eat at home!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, holiday
    Cuisine: christmas
    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Total Time: 30 minutes
    Servings: 20
    Calories: 124kcal
    Author: The Foreign Fork

    Ingredients

    • 1 bag (14 oz) gingersnap cookies, (I used Archway Classics, Crispy Gingersnap Cookies)
    • 1 8 oz package cream cheese, softened to room temperature
    • 16 oz white chocolate chips
    • Cinnamon

    Instructions

    • In a food processor, grind cookies until small crumbs are formed.
    • Add cream cheese into the food processor and blend until just combined. Do not overblend or the truffles will get too soft.
    • Form into balls the size of a walnut shell and chill in the fridge for an hour.
    • Create a double boiler on your stove. To do this, place a pot on the stove filled with water. Bring the water to a boil. Then place a glass bowl over the pot, so that the heat from the water in the pot touches the bottom half of the glass. (Or follow the instructions above for how to perfectly melt chocolate in your Instant Pot).
    • Add white chocolate and stir until melted. Dip the balls in the chocolate, using a fork to turn them.
    • When done, place truffles on parchment paper. Sprinkle cinnamon over the top of each.
    • Place the truffles in the fridge for at least an hour before enjoying.

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 

    Nutrition

    Serving: 1serving | Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Oreo Truffles with Raspberry Filling
      Oreo Truffles with Raspberry Filling
    • Pillsbury Christmas Cookies
      Pillsbury Christmas Cookies
    • Four Easy Valentine's Day Recipes
      Four Easy Valentine's Day Recipes
    • 5 Italian Christmas Cookie Recipes
      5 Italian Christmas Cookie Recipes
    « Cookie Butter Recipe
    Benne Wafers Recipe (Sesame Seed Cookies) »

    Sharing is caring!

    359 shares

    Reader Interactions

    Comments

    1. Max L. says

      February 07, 2020 at 5:21 pm

      5 stars
      These were amazing! My family and I have made these twice and both times they’ve been a huge hit! Really easy and quick to make!

      Reply
      • Alexandria Drzazgowski says

        February 07, 2020 at 5:24 pm

        I’m so glad that you’ve enjoyed them Max!! You’re right, the best part is how easy they are! Thanks for leaving a comment 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Substitute for Italian Herbs

    Italian Dessert Recipes

    Italy: Recipes, Background and Culture

    Israel: Introduction, Recipes, Background and Culture

    Authentic Italian Sausage and Peppers Recipe

    Easy Tiramisu Recipe

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    359 shares