Gingerbread Truffles

5 from 3 votes

These irresistible Gingerbread Truffles are so easy to make with just three ingredients! A delightful twist on a classic holiday flavor, these decadent truffles are the perfect blend of sweet and spice and everything nice!

Course Candy

Cuisine American

Keyword gingerbread truffle recipe, gingerbread truffles

Prep Time 20

Chill Time 1

Servings

Calories 179kcal

Author Trish - Mom On Timeout

Ingredients

3 cups crushed gingersnap cookies about 36 cookies
8 ounces cream cheese cubed or broken up
12 ounces white chocolate high quality
1 teaspoon coconut oil or shortening, optional

Topping (Optional)

2 gingersnap cookies crushed
¼ cup sprinkles

Instructions

Line a large baking sheet with parchment paper. Set aside.
Put the cookies into a food processor and process or pulse until they resemble fine crumbs. (You can also put them in a ziploc bag and crush them with a rolling pin.)
3 cups crushed gingersnap cookies
Add the cream cheese to the food processor and pulse until combined. The mixture should look like dough.
8 ounces cream cheese
Scoop out the mixture, a tablespoon at a time, roll into a ball and place on the prepared baking sheet. Repeat until you have used all the gingerbread mixture.
Chill in the refrigerator for 1 hour or place in the freezer for about 30 minutes.
Fill a small or medium saucepan with a couple of inches of water and bring to a boil. Reduce the heat to a simmer.
Place a heatproof bowl on top of the sauce pan making sure the bottom of the bowl isn't touching the water. Put the white chocolate into the bowl (and coconut oil or shortening if using) and melt slowly, stirring frequently. Remove the bowl from the sauce pan. (The chocolate can be melted in the microwave but it needs to be at 50% power in short bursts, like 15 seconds, and stirring in between.)
12 ounces white chocolate, 1 teaspoon coconut oil
Dip the chilled balls into the melted chocolate using a fork, spoon, dipping tool, etc. Tap or shake off any excess chocolate and return the truffle to the baking sheet to set up.
Immediately sprinkle with gingersnap crumbs or sprinkles before the chocolate has set up.
2 gingersnap cookies, ¼ cup sprinkles
Let the truffles set up in the refrigerator for 30 minutes. Enjoy!

Notes

Storage Information

Gingerbread Truffles can be made in advance and stored in the refrigerator for up to 5 days. If you have sprinkled cookies on the top, those crumbs will soften.

For longer storage, freeze them in an airtight container for up to a month. Thaw in the refrigerator before serving.

Nutrition