Description
Delight in these easy-to-make Gingerbread Truffles, perfect for the holiday season!
Ingredients
Scale
- 2 cups gingerbread cookies, crushed
- 8 ounces cream cheese, softened
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, chopped
- 1 tablespoon coconut oil
- 1/4 cup crushed pecans or walnuts (optional, for coating)
Instructions
- In a large mixing bowl, combine the crushed gingerbread cookies, softened cream cheese, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and vanilla extract. Mix until well combined and smooth.
- Using your hands, form the mixture into small balls, about 1 inch in diameter. Place the truffles on a baking sheet lined with parchment paper.
- Refrigerate the truffles for at least 30 minutes to firm up.
- While the truffles are chilling, melt the white chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Remove the truffles from the refrigerator. Dip each truffle into the melted white chocolate, allowing any excess to drip off.
- If desired, roll the truffles in crushed pecans or walnuts for added texture and flavor.
- Place the coated truffles back on the parchment-lined baking sheet.
- Refrigerate for another 15-20 minutes to set the chocolate.
- Serve chilled or at room temperature. Enjoy your delicious gingerbread truffles!
Notes
- For a spicier flavor, increase the amount of ground ginger and cinnamon to suit your taste.
- Try using dark chocolate instead of white chocolate for a richer flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 0g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Gingerbread Truffles