Description
Gingerbread Truffles (No-Bake Holiday Treats)
Creamy, spiced, and coated in white chocolate—perfect for the holidays!
Ingredients
Truffle Base:
-
1½ cups crushed gingersnap cookies
-
4 oz cream cheese, softened (full-fat recommended)
-
2 tbsp molasses
-
½ tsp ground cinnamon
-
¼ tsp ground ginger
-
¼ tsp ground nutmeg
-
Pinch of cloves
Coating:
-
8 oz white chocolate, melted
-
Optional garnishes: crushed cookies, festive sprinkles, nonpareils, cinnamon
Tools: Parchment paper, baking sheet, small cookie scoop or tablespoon
Instructions
1. Make the Truffle Base
-
In a medium bowl, combine crushed cookies, softened cream cheese, molasses, and spices.
-
Mix until smooth and uniform. If too soft to roll, refrigerate 15 minutes.
2. Roll & Chill
-
Scoop out 1-inch portions and roll into balls.
-
Place on parchment-lined baking sheet.
-
Chill in the fridge for 30 minutes (or freezer for 15) until firm.
3. Melt Chocolate
-
Melt white chocolate in a double boiler or microwave in 20-second intervals, stirring between bursts.
-
Keep completely dry to prevent seizing.
4. Coat Truffles
-
Dip chilled truffles into melted chocolate.
-
Let excess drip off and place back on parchment-lined tray.
-
Add garnishes immediately before chocolate sets.
5. Final Chill & Serve
-
Refrigerate for 20 minutes to set chocolate.
-
Serve on a festive board, in paper candy cups, or package as gifts.
Notes
-
Sticky mixture? Chill before rolling.
-
Seized chocolate? Stir in a tsp neutral oil and use as drizzle.
-
Cream cheese is key for texture—substitutions may alter firmness.
Nutrition
- Calories: 120 Cal
- Fat: 7g
- Carbohydrates: 13g
- Protein: 1G