Gingerbread Truffles
These Gingerbread Truffles are a delightful treat made with crushed gingerbread cookies and cream cheese, coated in white chocolate.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Truffles
- 300 g gingerbread cookies, crushed into fine crumbs
- 120 g cream cheese, softened
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
For Coating
- 250 g white chocolate chips or melting wafers for coating
Optional Toppings
- festive sprinkles for decoration
- crushed gingerbread for decoration
- a dusting of cinnamon for decoration
Instructions
- In a mixing bowl, combine gingerbread cookie crumbs, cream cheese, ground cinnamon, nutmeg, cloves, and vanilla extract. Mix until well combined.
- Form the mixture into small balls and place them on a baking sheet. Chill in the refrigerator for about 30 minutes.
- Melt the white chocolate chips or melting wafers. Dip each truffle into the melted chocolate, then return to the baking sheet.
- Add optional toppings while the chocolate is still wet. Allow the truffles to set before serving.
Notes
These truffles can be stored in the refrigerator for up to a week. You can also vary the toppings based on your preference.