Gingerbread Truffles
These delicious Gingerbread Truffles are just 4 ingredients and are very quick to make. With warm and festive gingerbread spices and wrapped in a shell of crisp white chocolate, you won’t believe how simple these are to make at home, and fun too!
Hey there, and welcome back, friends.
You are in for a holiday treat!
Gingerbread Truffles
With Christmas right around the corner, I have holiday recipes on my mind. Gingerbread is a classic flavor that I’m always inspired to make recipes with like my gingerbread bundt cake, warm gingerbread cocktail, and gingerbread latte cake. These holiday truffles only need 4 ingredients and they’re no bake.
They’re the perfect little snack recipe this holiday season, plus they’re great for adding to holiday cookie boxes to give to our loved ones and perfect for taking to parties.
What makes these truffles outstanding are the gingersnap cookies used to make the truffle filling. I suggest you go with a crunchy gingersnap cookie for the best texture. You can use either a homemade cookie or a store-bought cookie.
Also, please don’t forget to get creative with the festive sprinkles. They make these truffles so cute. I used a mixture of gingerbread man sprinkles and colorful sprinkles that looked like Christmas lights.
Gingerbread Truffle Ingredients
These are easy 4-ingredient gingerbread truffles, and they whip together fast.
- crushed gingersnap cookies
- cream cheese
- white chocolate chips
- festive sprinkles
How to Make Gingerbread Truffles
Put the Gingersnap cookies into a food processor and process until they resemble fine crumbs. Alternatively, you can put them in a ziplock bag and bash them up with a rolling pin.
Add the cream cheese to the blender and process until combined.
The mixture will look like dough. If you don’t have a high-speed, powerful blender, tip the crumbs into a mixing bowl, add the cream cheese, and mix together by hand.
Line a cookie sheet with baking parchment. Scoop out the dough a tablespoon at a time, use your hands to roll the dough into a ball, and place it on the lined cookie sheet.
When you have rolled out all the dough, put the cookie sheet into the freezer for 30 minutes or chill in the fridge for one hour.
Fill a small saucepan with a couple of inches of water and bring it to a boil, then turn it down to a simmer.
Put the white chocolate into a heatproof bowl and set it over the saucepan. Make sure the bottom of the bowl isn’t touching the water.
Leave the white chocolate to melt, stirring occasionally.
Once melted, remove the bowl from the heat source and set it on the kitchen counter. Dip the chilled dough balls, one at a time, into the melted chocolate. Use two spoons to roll them around in the white chocolate, then shake off any excess.
Place back on the baking sheet to set. Decorate with festive sprinkles while the chocolate is still wet. You can set the truffles at room temperature (about an hour) or put them into the fridge for 30 minutes.
Once set, serve and enjoy!
How to Store Homemade Truffles
Gingerbread Truffles should be kept in an airtight container and stored in the fridge, where they’ll stay fresh for up to 4 days.
More Holiday Dessert Recipes
It’s an unwritten rule that we need to snack and eat indulgent food over the holidays. Below are a few of my favorite holiday recipes, and here’s my whole collection of holiday recipes.
- No Bake Chocolate Tart
- Cranberry White Chocolate Oatmeal Cookies
- Peppermint White Chocolate Cookies
- Snowball Cookies
- Christmas Cracker Candy
What do you think of this amazing holiday truffle recipe? What would you serve with these gingerbread cheesecake truffles? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy holidays, friends!
Gingerbread Truffle Recipe
Gingerbread Truffles
These delicious Gingerbread Truffles are just 4 ingredients and are very quick to make. With warm and festive gingerbread spices and wrapped in a shell of crisp white chocolate, you won’t believe how simple these are to make at home, and fun too!
Ingredients
- 3 cups crushed gingersnap cookies (that’s about 36 cookies)
- 1 cup cream cheese
- 2 cups white chocolate chips
Topping
- Festive sprinkles
Instructions
- Put the Gingersnap cookies into a food processor and process until they resemble fine crumbs. Alternatively, you can put them in a ziplock bag and bash them with a rolling pin.
- Add the cream cheese to the food processor and process in short bursts until combined. The mixture will look like dough. If you don’t have a food processor add the crumbs into a mixing bowl, add the cream cheese, and mix together by hand.
- Line a cookie sheet with baking parchment.
- Scoop out the dough a tablespoon at a time, use your hands to roll the dough into a ball, and place it on the lined cookie sheet.
- When you have rolled out all the dough, put the cookie sheet into the freezer for 30 minutes or chill in the fridge for at least one hour.
- Fill a small saucepan with a couple of inches of water and bring it to a boil, then turn it down to a simmer. Put the white chocolate into a heatproof bowl and set it over the saucepan. Make sure the bottom of the bowl isn’t touching the water. Leave the white chocolate to melt, stirring occasionally.
- Once melted, remove the bowl from the heat source and set it on the kitchen counter.
- Dip the chilled dough balls, one at a time, into the melted chocolate. Use two spoons to roll them around in the white chocolate, then shake off any excess.
- Place back on the baking sheet to set. Decorate with festive sprinkles while the chocolate is still wet.
- You can set the truffles at room temperature (about an hour) or put them into the fridge for 30 minutes. 11. Once set, serve and enjoy!
Notes
- For the best texture, go with a crunchy gingersnap cookie to make this recipe.
- We used high-quality white chocolate chips to coat the Gingerbread Truffles, you can use white chocolate by the bar if you prefer. We suggest a high-quality chocolate to make this recipe.
- If you have a high-powered blender you will be fine to blitz the cookies and add the cream cheese directly to the blender for mixing together. However, if your blender isn’t powerful we recommend mixing by hand in a bowl. The mixture is quite thick and could burn your motor out.
- Chilling the dough is important as this makes it easier to coat the truffles.
- If your melted white chocolate is too thick you can add a teaspoon of oil to thin it out a bit. Storage: Gingerbread Truffles should be kept in an airtight container and stored in the fridge where they’ll stay fresh for up to 4 days.
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Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 178mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 3g