Gingerbread Truffles
These gingerbread truffles combine crushed cookies with cream cheese and spices, coated in white chocolate for a festive treat.
Equipment
- Food processor
- Mixing bowl
- Baking sheet
Ingredients
For the truffles
- 300 g gingerbread cookies, crushed into fine crumbs about 2 ½ cups
- 120 g cream cheese, softened 4 oz or half a block
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
For the coating
- 250 g white chocolate chips or melting wafers 8 oz
- Optional toppings festive sprinkles, crushed gingerbread, or a dusting of cinnamon
Instructions
- Crush the gingerbread cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
- In a mixing bowl, combine the crushed cookies, softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Mix until fully incorporated.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- Melt the white chocolate chips or melting wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each chilled truffle into the melted chocolate, coating completely. Return to the baking sheet and add optional toppings before the chocolate sets.
- Let the truffles set at room temperature or refrigerate until the chocolate hardens. Serve chilled.
Notes
Store truffles in an airtight container in the refrigerator for up to 1 week. For a variation, try using dark or milk chocolate for coating.