Gingerbread Truffles

5 from 4 votes

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!

Course Dessert, holiday

Cuisine American, christmas

Prep Time 30

Cook Time 0

Setting Time 1

Total Time 1 30

Servings

Calories 249kcal

Author Alexandria Drzazgowski

Equipment

Food Processor You don’t have to use a food processor but it makes it very easy to crush your cookies into fine crumbs. You could also put them in a plastic bag and crush with a rolling pin.
Parchment Paper
Baking Sheet
Mixing Bowl(s)

Ingredients

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

Instructions

In a food processor, grind the cookies until small crumbs are formed.
Add the softened cream cheese into the food processor and blend until the cream cheese and the cookie crumbs combine together into one ball of dough.
Roll this dough into balls smaller than a golf ball.
Place about ⅓ of your white chocolate in a microwave safe bowl. Microwave for about 30 seconds, then stir. Microwave for another 30 seconds, and stir again. If the white chocolate is still not fully melted, microwave the chocolate again for a final 15-30 seconds until the chocolate is melted and smooth. Repeat this process each time you run out of white chocolate.
Dip the gingerbread balls in the white chocolate, using a fork or spoon to turn them until they are fully coated in chocolate.
When the truffles are coated, place them on a cooling rack. Sprinkle cinnamon over the top of each.
Place the truffles in the fridge for at least an hour before enjoying.

Notes

Gingersnap Cookies: I used Archway Classics, Crispy Gingersnap Cookies. You can use any gingersnap cookies but crispy cookies work best for this recipe.
Cream Cheese: A full fat brick of cream cheese works best. Let it soften to room temperature to make mixing easier.
White Chocolate Chips: You can use white chocolate chips, almond bark or white melting candy.
Cinnamon: This is optional to sprinkle on top. You could also sprinkle cookie crumbs on top
For easier dipping, allow your dough to chill for at least an hour before rolling it into balls. Allowing your mixture to cool will also make the chocolate on the exterior harden quickly.
Be patient with your chocolate. Don’t try to heat up all your white chocolate at once or it may harden before you get the chance to use it.
If you find your white chocolate is a bit too thick, try adding just a half a teaspoon of vegetable oil or coconut oil to your melted chocolate and mixing well. This will give it a smoother finish.

Nutrition