Gingerbread Truffles You’ll Love
Cozy gingerbread spice meets creamy centers, all dipped in silky white chocolate. Easy, no-bake truffles perfect for gifting.
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Servings:
Ingredients
Main Ingredients
- 12 oz gingersnap cookies, finely crushed
- 8 oz cream cheese, softened Use full-fat for best texture
- 2 tbsp powdered sugar
- 1 tbsp molasses Unsulphured preferred
- 1 tsp pure vanilla extract
- 1 tsp ground ginger
- 0.75 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.13 tsp ground cloves
- 12 oz white chocolate or vanilla candy coating Bars, chips, or melting wafers
- 1 tbsp coconut oil Or vegetable shortening
- 0.25 cup crushed gingersnap crumbs, for garnish Optional
Instructions
Preparation Steps
- Line a baking sheet with parchment and set aside.
- Pulse gingersnaps in a food processor until very fine crumbs form.
- Stir crumbs, cream cheese, powdered sugar, molasses, vanilla, and spices until a soft dough forms.
- Scoop about 1 tablespoon per truffle and roll into smooth balls. Arrange on the lined sheet.
- Chill the tray until firm, 15–20 minutes.
- Microwave white chocolate with coconut oil in 20–30 second bursts, stirring until glossy and smooth.
- Dip each chilled ball in the coating, let excess drip, and return to the sheet.
- Sprinkle with gingersnap crumbs and chill again until set, about 10 minutes.
Notes
Try a dark chocolate shell for a less sweet finish, or add a pinch of orange zest to the filling. Store truffles covered in the fridge for up to 1 week, or freeze up to 2 months and thaw in the fridge.
This recipe is an original creation inspired by classic Gingerbread Truffles You’ll Love flavors. All ingredient ratios and instructions are independently developed.