Gingerbread Truffles
Delicious gingerbread truffles made with crushed gingersnap cookies and cream cheese, coated in chocolate and customizable with festive toppings.
Ingredients
Truffle Ingredients
- 1.5 cups crushed gingersnap cookies
- 8 oz cream cheese, softened Use room temperature for easier blending.
- 12 oz almond bark (or any coating chocolate of choice)
- 0.5 teaspoon cinnamon (optional) Adjust to taste.
- 0.5 teaspoon nutmeg (optional) Adjust to taste.
- decorative sprinkles (for garnish, optional)
Instructions
Preparation
- In a medium-sized mixing bowl, combine the crushed gingersnap cookies and the softened cream cheese. Mix thoroughly until well blended.
- Roll spoonfuls of the mixture into smooth balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Freeze the baking sheet for about 30 minutes to help the truffles hold their shape.
Coating
- Melt the almond bark according to package instructions until smooth.
- Dip each chilled truffle into the melted almond bark, ensuring it is fully coated. Allow any excess to drip off before returning the truffles to the baking sheet.
- Sprinkle additional spices or decorative sprinkles on top while the coating is still wet.
Setting
- Let the truffles sit on the parchment paper until the coating hardens, which typically takes about an hour at room temperature.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Storing: Keep the truffles in an airtight container at room temperature for up to five days or in the fridge for longer freshness. Freezing is also an option for prolonged storage.