Description
These Gingerbread Truffles are rich, spiced, creamy holiday treats coated in smooth white chocolate. Easy, no-bake, and perfect for Christmas parties, gifts, cookie boxes, or festive dessert trays.
Ingredients
Scale
For the Truffle Filling:
- 2 cups gingerbread cookies, crushed (about 200g)
- 4 oz (113g) cream cheese, softened
- 2 tablespoons caramel sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of salt
For the Coating:
- 12 oz (340g) white chocolate chips or candy melts
- Crushed gingersnaps or holiday sprinkles (optional, for decoration)
Instructions
- Crush Cookies: Pulse gingerbread cookies in a food processor until finely ground, or crush in a zip bag using a rolling pin.
- Mix Filling: Combine crushed cookies, cream cheese, caramel sauce, and spices. Mix until a sticky dough forms.
- Shape Truffles: Roll dough into 1-inch balls using a scoop or spoon. Chill for 30 minutes (or freeze 10–15 minutes).
- Melt Chocolate: Microwave white chocolate in 30-second intervals, stirring until smooth.
- Dip & Decorate: Dip each chilled ball in melted chocolate, let excess drip, and top with sprinkles or crushed cookies.
- Set & Serve: Allow truffles to set at room temperature or refrigerate until firm.
Notes
- Use room-temperature cream cheese for smooth mixing.
- If dough is too soft, add extra crushed cookies to firm it up.
- Chill the dough before dipping to prevent truffles from falling apart.
- White chocolate can burn easily—melt slowly and stir often.
- Store in fridge up to 7 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Holiday
Keywords: Gingerbread truffles, Christmas truffles, holiday balls recipe, gingerbread cookie truffles, white chocolate truffles, festive dessert ideas