Gingerbread Truffles
Indulge in the festive flavors of Gingerbread Truffles, combining creamy filling with the comforting spices of gingerbread, all coated in smooth white chocolate.
Ingredients
Filling
- 1 cup gingerbread cookie crumbs
- 8 ounces cream cheese, softened can be substituted with mascarpone for richer flavor
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
Coating
- 2 cups white chocolate chips can be substituted with dark chocolate or milk chocolate
- optional decorative sprinkles or crushed gingerbread for added texture and decoration
Instructions
Preparation
- In a mixing bowl, combine gingerbread cookie crumbs, softened cream cheese, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Mix until fully incorporated.
- Take small amounts of the mixture and roll them into balls, approximately one inch in diameter.
- Place the truffle balls on a baking sheet lined with parchment paper and refrigerate for at least thirty minutes.
Coating
- Melt the white chocolate chips in a microwave-safe bowl in thirty-second intervals, stirring in between until smooth.
- Dip each chilled truffle into the melted white chocolate, ensuring they are fully coated.
- Place the coated truffles back on the parchment-lined baking sheet and sprinkle with optional decorative sprinkles or crushed gingerbread.
- Chill again in the refrigerator until the chocolate hardens, then serve.
Notes
Store truffles covered in a cool room for up to three days, or refrigerate for longer freshness. These can also be frozen for up to three months.