These holidays are busy, let's face it! If you can simplify some part of it, you really should. A quick-to-make treat is one of those things you can simplify! These Simple Gingerbread Truffles use only 4 ingredients and the hands-on time is about 15 minutes! Yes, it takes time to chill, but not too long!
What Makes These Gingerbread Truffles So Good?
Even those these are simple to make, they have a really good flavor!! I love the gingerbread filling with the white chocolate coating.
They are so cute!! Find the cute sprinkles and you are set with the perfect Christmas/holiday-themed treats.
They are simple and use very few ingredients. Some desserts and treats are complicated to make and have complicated ingredients, not this one! These ingredients are easy to find and easy to make! What's not to love??
These truffles are fun to bring to your next get-together. They make great food gifts. Package them in a cute little box, tied with a ribbon, and you are set!
4 Simple Ingredients
- Gingerbread Cookies (storebought)
- Cream Cheese
- White Chocolate
- Coconut Oil (not essential, but it makes the chocolate so much more smooth and easy to work with)
- Sprinkles...okay, technically there are 5 ingredients.
Making The Simple Gingerbread Truffles
Start with a crispy gingerbread cookie. I actually wanted the gingersnaps they sell at World Market, have you had those?
I didn't have time to get them though, so I grabbed these Nabisco Gingerbread Cookies instead. They are great too. If you have another favorite, use those! Throw them in the food processor or blender and pulse until they are in a rough flour.
Add in your cream cheese. I used a low-fat version, but use whatever type you prefer. Mix it well.
The truffles will need to chill for a bit before you enrobe them in the white chocolate. I like to use a small portion scoop for this as it keeps them uniform.
Yes, I am anal like that. If it doesn't bother you, or you don't have a scoop, use a tablespoon or 2, depending on the size you are going for. Scoop them, then roll to get the balls smooth.
The Chocolate Coating
Once the balls are chilled, it is time to start dipping them in chocolate. While you can use almond bark or candy melts for coating, I really prefer white chocolate.
The flavor, in my opinion, is so much better. To make the white chocolate more smooth and easier to work with, I add about a tablespoon of coconut oil.
Dip the gingerbread balls one by one. Allow the chocolate to drain off the truffle. I like to tap the edge of the bowl gently with the fork to encourage the chocolate to drain.
While the chocolate is still wet, add your sprinkles. I used a variety on mine and I think they added the cutest touch to the truffles. The kids will LOVE helping with this!
You will need to add the sprinkles pretty quickly after dipping. The balls are chilled and the chocolate will set up pretty fast.
Although the truffles are very simple to make, let me share a few tips that will ensure they will turn out perfectly the first time.
The cookies you use matter. They will need to be CRISPY ginger snaps, and also have a great flavor. The flavor of the truffles is determined by the types of gingersnaps you use, so make sure it is a cookie you like.
As noted above, coconut oil will make your chocolate melt much more smoothly. If you are using white chocolate bark, you don't need to worry about this, but if you use white chocolate as I recommend, this is best.
Make sure and give the balls a little time to chill before working with them. Otherwise, they have a really hard time holding their shape and tend to look a little more like blobs than round truffles.
These are best eaten within 3 days. If you don't eat them the first day, make sure and chill as they have cream cheese in them.
If you are feeling particularly adventurous, you can always add in a few extra ingredients to make these even better. What about chopped pecan or walnuts? How about a little extra nutmeg and cloves?
Even just a dash of each makes such a big difference.
FAQ Gingerbread Truffles
You can just make sure they are a crispy cookie, and I would even say leave them out to dry out for a bit too.
Hold them in the fridge and I feel like they are good for about 3 days!
I love to gift these in little gift boxes. You can line the inside of the box with parchment or even candy holders. Put the lid on, then tie it with a cute ribbon. You can also just set it on a small plate and wrap it in saran wrap if you are looking for an easier option.
Other Festive Food Ideas
Are you looking for some other festive ideas? I have a few I would love to share with you!
- This Layered White Chocolate Mousse with Cranberries is already a hit on the website.
- My dark chocolate cake roll with peppermint filling is also enjoying it's time in the spotlight!
- Maybe you are looking for a mocktail to go with the truffles? How about a Cranberry-Orange Mocktail? It is so good and so easy!
- Or maybe you need a healthier option? What about the sweet potato and lentil soup I posted a few days ago? It is warm, cozy, and perfect for this time of year!
Simple Gingerbread Truffles
- 5-6 cups gingerbread cookies Make sure they are crispy cookies, so they will break up well in the food processor
- 8 ounces softened cream cheese
- 1 ½ cup white chocolate I know a lot of people use candy coating, and you can use this as well, but I prefer white chocolate
- 2 teaspoons coconut oil
- 2-3 tablespoons christmas sprinkles I used gingerbead, red, and green
- Blend cookies in a food processor or blender until they resemble a rough cornmeal. You can add the cream directly into the food processor or blender if you prefer, or move to a bowl and use a spatula or hand mixer to blend. Mix the 2 well. Now, scoop your mixture onto a parchment lined baking sheet. You don't have to use parchment, but it is so much easier to clean up after if you do. I used my small size OXO scoop with is about 2 teaspoons. If you want your truffles a little bigger, you can go for 1 tablespoon. Roll them in your hands until the balls are smooth. Place in the fridge for about an hour until they are set. Place your white chocolate chips in a microwave safe bowl with the coconut oil. Keep in mind white chocolate can burn easily, so don't walk away during this step. I set it for 20-30 second intervals to melt. Mix between each one. Depending on how high your mixrowave is, this time is a variable. Also note the chocolate does not need to be completely melted in the mocrowave. You will want it to be about 80% melted. Then remove from the microwave and mix until it is smooth. Begin dipping the truffles one by one, coating them in the melted chocolate. With a fork, lift the truffles out and tap to remove excess. Place back on the parchment lined tray. Immediatley top with your sprinkles. The truffles are chilled, so the chocolate will harden pretty quickly. If it does set before you get the sprinkles on, simply dot a touch of chocolate to the top and add the sprinkles. Once all the truffles are dipped, place back in the fridge to set. With any excess chocolate you have, you can always mix in some nuts and dried fruit. Then drop by spoonfuls on a parchment sheet. Allow to set. I found the truffles are best within 3- 5 days. Keep them stored in the fridge in an airtight container. Now, sit back and enjoy. You deserve it!