If you love truffles and want the perfect truffle for Christmas, I got you covered. These Gingerbread Truffles are great for a Christmas Treat or as a dessert for a Christmas party.
Gingerbread Truffles
Is it really Christmas without gingerbread? I mean Gingerbread everything. I didn’t think so. With that being said, I never like gingerbread that I buy premade, so when I wanted gingerbread and truffles, there is only one option. I had to make them. I have to say, this gingerbread truffles recipe is perfection.
How to Store Gingerbread Balls Dipped in White Chocolate
The gingerbread balls should be stored in the refrigerator. You want to make sure that these gingerbread balls are stored in an airtight container. This can be a container with a lid, wrapped in plastic or even in a freezer bag. The truffles can be left at room temperature but the most important thing is to make sure they are covered.
How Long Do Easy Gingerbread Truffles Last
These easy Gingerbread Truffles will last about 2 weeks in the refrigerator when they are properly wrapped. If not the truffles will go bad sooner.
Ingredients
- Gingersnap cookies
- Cream cheese
- Vanilla
- Ghiradelli White Melting Chocolate
Note sure how many cookies you need? See how many gingersnaps make a cup of crumbs.
How to Make Gingerbread Truffles
Line cookie sheet(s) with parchment paper,
Add gingersnap cookies in the food processor. Using the food processor. Continue to chop the cookies until they are finely crushed.
Add in the cream cheese and vanilla. Continue to process until the mixture blends together.
Using the cookie scoop make tablespoon size balls, (You will want to roll the dough into balls)
Put each dough ball on the parchment paper lined cookie sheet. Place the cookie sheets in the refrigerator for about 30 minutes (Or until firm)
When the truffles are chilled move them to a plate.
Add the white chocolate wafers to the saucepan.
Begin to melt the wafers in the saucepan over low heat.
Continue to stir so the chocolate doesn’t burn.
Dip the gingerbread balls (one at a time) into the melted chocolate. (You can use either a fork or spoon for the dipping). Continue to dip the gingerbread ball into the melted chocolate until it is completely coated.
Place the chocolate coated truffles on a lined cookie sheet. Immediately sprinkle the truffles with the extra cookie crumbs before the melted chocolate hardens.
Put the truffles on the cookie sheets back in the refrigerator for the chocolate to continue to set.
Serve chilled or at room temperature.
Want More Delicious Gingerbread Recipes
If you love gingerbread, you are going to love these additional gingerbread recipes. So good and they are perfect for the Christmas season.
- Gingerbread Cheesecake
- Starbucks Gingerbread Latte
- Gingerbread Pillsbury Monkey Bread Recipe
- Old-Fashioned Gingerbread Cake
Gingerbread Truffles
Ingredients
- 4 C gingersnap cookies About 60 cookies
- 3/4 C cream cheese softened
- 1/4 tsp vanilla
- 10 oz Ghiradelli White Melting Chocolate
- Garnish Ingredients:
- Extra crunchy gingersnap cookies
Directions
- Line cookie sheet(s) with parchment paper,
- Add gingersnap cookies in the food processor. Using the food processor continue to chop the cookies until they are finely crushed.
- Add in the cream cheese and vanilla. Continue to process until the mixture blends together.
- Using the cookie scoop make tablespoon size balls, (You will want to roll the dough into balls)
- Put each dough ball on the parchment paper lined cookie sheet. Place the cookie sheets in the refrigerator for about 30 minutes (Or until firm)
- When the truffles are chilled move them to a plate.
- Add the white chocolate wafers to the saucepan.
- Begin to melt the wafers in the saucepan over low heat.
- Continue to stir so the chocolate doesn’t burn.
- Dip the gingerbread balls (one at a time) into the melted chocolate. (You can use either a fork or spoon for the dipping). Continue to dip the gingerbread ball into the melted chocolate until it is completely coated.
- Place the chocolate coated truffles on a lined cookie sheet. Immediately sprinkle the truffles with the extra cookie crumbs before the melted chocolate hardens.
- Put the truffles on the cookie sheets back in the refrigerator for the chocolate to continue to set.
- Serve chilled or at room temperature.
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