Festive And Comforting Gingerbread Truffles Recipe

Whip up Gingerbread Truffles this holiday for a joyously spiced treat, blending traditional gingerbread flavors with creamy, chocolaty goodness.

Gingerbread Truffles Recipe

Celebrate the holiday season with a batch of delightful Gingerbread Truffles, a treat that encapsulates the essence of Christmas in every bite. These truffles offer a rich flavor combination of ginger, cloves, cinnamon, and nutmeg, all wrapped in the creamy texture of cream cheese and enrobed in smooth, melted chocolate. Simple to make with a hint of nostalgia, they’re the perfect festive indulgence for sharing or gifting, promising a special experience that makes them worth savoring once a year.

Ingredients

20 ounces gingersnaps
16 ounces cream cheese, softened
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups milk chocolate chips

Instructions

In a food processor, pulse the gingerbread cookies with the ground ginger, cloves, nutmeg, and cinnamon until the cookies are finely crushed.
Remove ½ cup of the cookie crumbs and set aside.
Add the softened cream cheese and pulse until all of the cookie crumbs are mixed well with the cream cheese. Scoop the batter into a large bowl. Cover with cling wrap and refrigerate for 30 minutes.
Use the smallest ice-cream scoop you can find (these are so rich, smaller is better!) and roll into balls and place on a parchment-lined baking sheet. Once you’ve rolled all of the balls, place the baking sheet in the refrigerator for 60 minutes.
Prepare your chocolate in a double boiler.
Remove each cookie ball from the baking tray and very slightly insert a toothpick. Use the toothpick to dunk the cookie ball into the chocolate. Be sure to submerge the ball into the melted chocolate completely.
Place the chocolate-covered ball back onto the parchment paper, leaving the toothpick inserted.
Get another toothpick and move on to the next ball. (Leaving the first chocolate-covered ball on the parchment paper with the toothpick in place while you move on to dunking a second ball, will allow the first ball to set and the toothpick will be easier to remove without causing any damage to the smoothness of the chocolate coating.)
Immediately after removing the toothpick, sprinkle with the gingerbread crumbs you had set aside earlier.
Try to hide the hole left behind from the toothpick with sprinkled cookie crumble.
Once you have dipped and sprinkled each ball, return the baking tray to the refrigerator for another hour to ensure the chocolate is entirely set.

Serving Suggestion

Eggnog
Mulled Wine
Coffee
Assorted Nuts
Cheese Plate
Fresh Fruit Salad
Peppermint Bark
Vanilla Ice Cream
Hot Chocolate
Cinnamon Spiced Tea

Tips and Tricks

Pulse the gingerbread cookies with the ground spices in a food processor until finely crushed.
After setting aside a portion of the cookie crumbs, mix the remaining crumbs well with the softened cream cheese.
Use the smallest ice-cream scoop available for uniform size, as these truffles are quite rich.
Roll into balls and refrigerate again before dipping into chocolate.