Simple Gingerbread Truffles
Similar to the oreo truffles everyone loves, these gingerbread truffles are perfect for a seasonal treat and so easy to make!
Servings: 20 truffles
Ingredients
- 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
Instructions
- Blend cookies in a food processor or blender until they resemble 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 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 microwave is, this time is a variable. Also, note the chocolate does not need to be completely melted in the microwave. 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 melted chocolate. With a fork, lift the truffles out and tap to remove excess. Place back on the parchment-lined tray. Immediateley 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 them 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 setting.
- I found the truffles are best within 3- 5 days. Keep them stored in the fridge in an airtight container.
Notes
- Use good quality cookies- The cookies you use matter. They need to be crispy ginger cookies and have a great flavor. The flavor of the truffles is determined by the types of gingerbread cookies you use, so make sure it is a cookie you like.
- Smooth chocolate- As noted above, coconut oil will help 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, I recommend having the additional fat from the oil to help out the texture.
- Don't skip chilling- Make sure to give the balls a little time to chill before dipping them into the melted chocolate. Otherwise, they have a hard time holding their shape and tend to look a little more like blobs than round truffles.
Substitutions and Variations
- You can use your favorite gluten-free cookies to make this a gluten-free gingerbread balls recipe.
- What about chopped pecan or walnuts? They add a great texture and taste delicious. Just be sure to toast them first to enhance the flavor.
- How about a little extra ground cinnamon, nutmeg, and cloves? Even a little extra ground ginger can make a big difference. Adding your favorite seasonal spices to these truffles can perk up the flavor and make them extra bold tasting.
- Add a couple of tablespoons of peanut butter or spiced cookie butter as a swap for a couple of tablespoons of cream cheese for an extra-rich gingerbread truffle.