Description
These Gingerbread Truffles with White Chocolate are a festive and delicious treat perfect for holiday gatherings. Made with crushed gingersnap cookies combined with creamy softened cream cheese, then coated in smooth melted white chocolate and garnished with crushed gingersnaps, these truffles offer a delightful blend of spicy, sweet, and creamy flavors. Easy to make and no baking required, they’re ideal for a quick yet indulgent dessert.
Ingredients
Scale
For the Truffle Base
- 4 cups gingersnap cookies (about 275 grams)
- 8 ounce package cream cheese, softened
For the Coating
- 10 ounces white chocolate
- 1 gingersnap cookie, crushed (for garnish)
Instructions
- Crush gingersnap cookies: Add the gingersnap cookies to a food processor and pulse on low speed until finely crumbled. Alternatively, place cookies in a large zip-top bag, seal tightly, and crush with a rolling pin until crushed into fine crumbs.
- Combine with cream cheese: Transfer the cookie crumbs to a mixing bowl and add softened cream cheese. Mix on low speed using a mixer or stir well manually until the mixture forms a uniform dough-like consistency.
- Form truffle balls: Using a small cookie scoop or tablespoon, portion out the mixture and roll each portion between your hands to form smooth balls. Arrange the balls evenly on a baking sheet lined with parchment paper or a silicone mat.
- Chill the truffles: Place the baking sheet with truffle balls into the refrigerator, chilling for at least 30 minutes to firm up before coating.
- Melt the white chocolate: In a small heatproof bowl, gently melt the white chocolate by placing the bowl over a steaming water bath or microwaving in 30-second intervals, stirring between each, until smooth and fully melted.
- Coat the truffles: Dip each chilled truffle ball fully into the melted white chocolate using a fork to lift it out, letting excess chocolate drip back into the bowl. Return the coated truffle to the lined baking sheet and immediately sprinkle with crushed gingersnap cookie crumbs for decoration.
- Set the coating: Refrigerate the coated truffles for 30 minutes to 1 hour to allow the white chocolate coating to fully harden and set before serving.
Notes
- You can substitute the gingersnap cookies with another spiced cookie variety if desired.
- Make sure the cream cheese is softened to room temperature for easier mixing.
- If you prefer, use dark or milk chocolate instead of white chocolate for the coating.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to sit at room temperature for a few minutes before serving for best flavor and texture.
