Gingerbread Truffle Balls
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Gingerbread Truffle Balls
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Perfectly spiced with warm seasonal flavors, these easy gingerbread truffles combine the classic taste of gingerbread, cream cheese and white chocolate and turn it into a holiday treat that's irresistibly delicious.
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Ingredients
- 14.5 ounce Betty Crocker Gingerbread Cake Mix
- 1 ¼ Cups water
- 1 egg
- 8 ounces cream cheese softened to room temperature
- 10 oz bag Ghirardelli vanilla melting wafers
- holiday sprinkles like a gingerbread mix
Instructions
- Preheat the oven to 350° F and spray an 8x8 glass baking dish with non-stick cooking spray.
- In a large mixing bowl, add the cake mix, water and egg and whisk to combine.
- Pour into the prepared baking pan and spread evenly.
- Bake for 25-27 minutes.
- Line two baking sheet with parchment paper.
- After the cake has baked, remove it from the oven and crumble it into pieces then set aside and allow it to cool completely for about 20 minutes before adding to the cream cheese.
- In a clean large mixing bowl, add the softened cream cheese and blend it using an electric mixer on medium high speed until creamy.
- Add the cooled, crumbled cake to the blended cream cheese and blend together on low-medium speed, scraping down the sides of the bowl occasionally until just barely combined, until the cream cheese has completely
- Using a 1 ½ inch cookie scoop, scoop equal amounts of the dough and roll into a smooth ball with your hands and then place each ball on the lined cookie sheets.
- Refrigerate the cake balls for 1-2 hours for them to set and hold their shape while dipping.
- Using a double boiler, melt the vanilla melting wafers on low heat, stirring often, until fully melted and smooth. Be very careful not to overheat or it will seize and thicken too much to use for dipping.
- You can also add the wafers to a microwave safe bowl and microwave for 30 seconds at 50% power level or defrost setting for 30 seconds. Then stir and repeat one or possible 2 more 30 second intervals, stirring after each time. Again, be very careful not to overheat the wafers. The bowl is usually warm enough to continue melting them after you remove it and stir a little more.
- Use a fork and dip each cake ball into the melted vanilla candies then gently tap the fork on the edge of the pot or bowl to remove the excess chocolate coating.
- Place each coated truffle back onto the lined trays and immediately top with sprinkles before the coating has set.
- Place the cookie sheets back in the refrigerator for 20 minutes or the freezer for 10 minutes if you have space for the coating to set.
- Keep refrigerated until ready to eat.
Notes
- Use a spice cake mix instead of gingerbread if you'd like.
- Use 1 egg white or ¼ cup fat-free egg product instead of the egg.
- Swap the Ghirardelli melting wafers for other brand white candy melts like Wilton or Melt Ems or even vanilla almond bark.
- Swap the cream cheese for the same amount of homemade or store-bought vanilla frosting.
- Do not skip chilling the cake balls before dipping them or they may crumble into the melted vanilla wafers. Freezing before dipping is not recommended because it will cause them to sweat as it thaws.
- Let the cream cheese sit on the counter for about 30 minutes to soften.
- You can also use a candy melt melting pot which also helps the melts to stay at the right consistency perfect for dipping.
- Refer to cake mix package for different size baking dishes and baking times.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Place parchment paper or wax paper between layers to keep from sticking together.
- Freeze in freezer bags or airtight container for up to 2 months. Thaw in the refrigerator.
Nutrition Information
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Serving
1truffle
Calories
122kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.001g
Cholesterol
12mg
(4%)
Sodium
155mg
(6%)
Potassium
84mg
(2%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
63IU
(1%)
Vitamin C
0.03mg
(0%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24truffles
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1truffle | |
| Calories | 122kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 155mg | 6% |
| Potassium | 84mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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