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Gingerbread Truffles Recipe

Gingerbread Truffles Recipe
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★★★★★

5 from 28 reviews

Delightfully rich and festive, Gingerbread Truffles combine the warm spices of ginger snap cookies with creamy cream cheese and a smooth white almond bark coating. Perfect for holiday gatherings or as a sweet treat any time of year, these bite-sized truffles are easy to make and a crowd-pleaser.

Ingredients

Scale

Main Ingredients

  • 1 (16 ounce) box of ginger snap cookies (1 pound)
  • 8 ounces cream cheese, room temperature
  • 16 ounces white almond bark (1 pound)

Optional Decoration

  • Sprinkles or extra crushed ginger snaps for decorating

Instructions

  1. Prepare the workspace: Line a baking sheet with parchment or wax paper and set it aside to prevent sticking when placing the truffles.
  2. Crush the ginger snap cookies: Using a food processor, pulse the ginger snap cookies until they become fine crumbs, ensuring a smooth texture for the truffle base.
  3. Mix cream cheese and crumbs: In a large bowl, use a hand mixer to beat the ginger snap crumbs and room temperature cream cheese together until fully combined and no lumps of cream cheese remain.
  4. Form truffle balls: Roll the mixture into 1 tablespoon-sized balls and place them on the prepared baking sheet. Freeze the balls for at least 30 minutes, or until they are firm and solid.
  5. Melt the almond bark: Follow the package directions to melt the white almond bark, typically by microwaving in short intervals and stirring to avoid burning, until it is smooth.
  6. Coat the truffles: Dip each frozen truffle ball into the melted almond bark to evenly coat it. Place the coated truffles back onto the lined baking sheet. While the coating is still wet, sprinkle with sprinkles or crushed ginger snaps if desired. Continue until all truffles are coated.
  7. Chill to set: Place the truffles in the refrigerator for 10-15 minutes, or until the almond bark coating is fully set and firm.

Notes

  • Ensure cream cheese is softened to room temperature for easier mixing and smoother truffles.
  • Freezing the truffle mixture before dipping helps the coating set better and prevents melting.
  • White almond bark can be substituted with white chocolate chips if preferred.
  • Store the truffles in an airtight container in the refrigerator for up to one week.
  • Feel free to customize decorations with colored sprinkles or finely chopped nuts.

Nutrition

Keywords: Gingerbread, Truffles, Holiday Dessert, Cream Cheese, White Almond Bark, No Bake, Christmas Treats

Find it online: https://flavorsbymaya.com/gingerbread-truffles-recipe/