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!
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??
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.
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.
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
White Chocolate Gingerbread Truffles
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.
Max L. says
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!
Alexandria Drzazgowski says
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 🙂