Indulge your senses with these irresistible White Chocolate Gingerbread Truffles, the perfect treat to elevate your holiday gatherings or satisfy your sweet cravings any time of the year! Imagine biting into a velvety truffle that combines the warm, spicy essence of gingerbread with the luscious sweetness of white chocolate—pure bliss in every bite! These delightful morsels are not only easy to make, but they also yield an impressive 24 truffles that will have your friends and family begging for the recipe. Ready to impress? Let’s dive into this simple yet decadent recipe that will surely become a favorite in your dessert repertoire!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 24 truffles
Ingredients
- 8 ounces gingerbread cookies, crushed
- 4 ounces cream cheese, softened
- 8 ounces white chocolate, melted
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- Sprinkles or crushed nuts for coating
Instructions
- In a large mixing bowl, crush the gingerbread cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- Ensure the cream cheese is at room temperature and softened. Add the softened cream cheese to the crushed gingerbread cookie crumbs.
- Sprinkle ground ginger and cinnamon over the mixture to enhance the warm, spicy flavor profile.
- Using a spatula or clean hands, mix the cream cheese, cookie crumbs, and spices until a cohesive, moldable dough forms. The mixture should hold together when pressed.
- Line a baking sheet with parchment paper to prepare for truffle formation.
- Using clean hands, roll the mixture into small, uniform balls approximately 1-inch in diameter. Place the formed truffles on the prepared baking sheet.
- Refrigerate the truffle balls for 15 minutes to help them firm up and make dipping easier.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring frequently to ensure smooth consistency.
- Using a fork or dipping tool, carefully coat each chilled truffle in melted white chocolate, allowing excess to drip off.
- Immediately sprinkle crushed nuts or decorative sprinkles over the wet chocolate coating before it sets.
- Place the coated truffles back on the parchment-lined baking sheet and refrigerate for 10-15 minutes until the chocolate coating is completely set.
- Store truffles in an airtight container in the refrigerator for up to 5 days. Allow to sit at room temperature for 10 minutes before serving for optimal texture.
Tips
- Crush with Care: When crushing the gingerbread cookies, aim for fine crumbs to ensure a smooth texture in your truffles. A food processor makes this task a breeze, but a rolling pin and a sealed bag work just as well!
- Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature for easy mixing. This will help create a smooth and creamy dough that holds together perfectly.
- Chill for Best Results: Don’t skip the refrigeration step! Chilling the truffles for 15 minutes before coating them in chocolate not only helps them firm up but also makes the dipping process much easier.
- Melt Chocolate Wisely: When melting the white chocolate, use a double boiler for the best results. If using a microwave, heat in short intervals (15-20 seconds) and stir in between to prevent burning.
- Decorate While Wet: To ensure the sprinkles or crushed nuts adhere well, sprinkle them on the truffles immediately after coating them in chocolate, before the chocolate sets.
- Storage Tips: Store your truffles in an airtight container in the refrigerator to keep them fresh for up to 5 days. Allow them to sit at room temperature for about 10 minutes before serving to enhance their creamy texture.
- Experiment with Flavors: Feel free to get creative! Add a pinch of nutmeg or a splash of vanilla extract to the dough for an extra flavor boost, or try different coatings like crushed peppermint or cocoa powder for a unique twist.
Nutrition Facts
Calories: 113kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
