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Gingerbread Truffles

Creamy, spiced gingerbread truffles with a chocolate coating and festive toppings, perfect for holiday gifting and gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz cream cheese softened
  • 2 cups gingerbread cookie crumbs
  • 1 cup powdered sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • 8 oz chocolate chips milk or dark, your choice
  • Sprinkles or crushed nuts for coating optional

Equipment

  • Mixing bowl
  • Microwave-safe bowl
  • Spatula
  • Cookie sheet
  • Parchment paper
  • Refrigerator

Method
 

  1. In a mixing bowl, combine the softened cream cheese, gingerbread cookie crumbs, powdered sugar, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract.
  2. Mix the ingredients with a spatula or your hands until the mixture is smooth and fully incorporated.
  3. Cover the bowl with plastic wrap and refrigerate for 15 minutes to firm up the mixture.
  4. Scoop out about one tablespoon of the chilled mixture and roll it into a ball using your hands.
  5. Place the truffle balls on a parchment-lined cookie sheet.
  6. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
  7. Dip each truffle ball into the melted chocolate, allowing excess to drip off, then return to the parchment-lined sheet.
  8. Before the chocolate sets, sprinkle with sprinkles or crushed nuts if desired.
  9. Refrigerate the coated truffles for about 30 minutes, or until the chocolate is firm.

Notes

Ensure cream cheese is at room temperature for easier mixing and a smoother texture. Store truffles in an airtight container in the refrigerator for up to 2 weeks.