Gingerbread Truffles
User Reviews
5
Gingerbread Truffles
Description
Gingerbread Truffles start by finely crushing gingerbread Oreos or similar spiced cookies, then mixing the crumbs with room temperature cream cheese to a uniform consistency. The mixture is shaped into small balls and frozen to firm up, which helps prevent crumbling during the chocolate coating step.
The truffles are then dipped in melted white chocolate, with care taken to melt chocolate gently in 15-second microwave intervals to avoid scorching. Some crushed cookies are reserved for decoration on top.
The truffles combine the spicy warmth of gingerbread flavors with creamy tang from cream cheese and a sweet white chocolate shell. Their texture is soft with a slight snap from the coating. They are ideal as festive treats and can be made ahead, keeping well when chilled.
Ingredients
- 1 box gingerbread Oreo cookies (or 1 sleeve Lotus Biscoff cookies (250 gram sleeve), or 250 grams of Gingerbread Cookies or Ginger Snaps (homemade or store bought))
- 8 ounce cream cheese (1 brick, at room temperature)
- 2 cup white chocolate (chips, bar or melting wafers)
Instructions
Prepare the Truffle Mix
- Separate 2 Oreos from the box to keep aside for decorating. Add all remaining Oreos to a food processor or blender. Blend for about 30 seconds until the Oreos are in fine crumbs.
- In a large bowl combine the room temperature cream cheese and crushed Oreos. Use a fork to mix until evenly combined.
Shape the Truffles
- Using a teaspoon measuring spoon scoop out the truffle mixture and roll into a ball. Place on a sheet pan lined with parchment paper. Repeat until all truffles are shaped.
- Place the rolled truffles into the freezer for 30 minutes. This will make it easier to dip in chocolate.
- Place the 2 saved Gingerbread Oreos into the food processor or blender and blend until broken down into small crumbs.
- In a small microwave safe bowl add the white chocolate. Microwave in 15 second intervals, stirring after each, until fully melted.
Decorate
- Remove the truffles from the freezer. One at a time insert a toothpick into the top of the truffle and dip into the white chocolate. Tap the toothpick against the side of the bowl to shake off the excess chocolate.
- Place the dipped truffle onto the parchment paper lined sheet pan and use another toothpick to press the truffle down off the inserted toothpick. Top the truffle with the saved crushed Oreos to cover the hole left from the toothpick. Repeat with all truffles. You can also top with sprinkles. Return the dipped truffles to the fridge or freezer for the chocolate to harden for 5 - 10 minutes.
- Serve and enjoy! For optimal freshness, keep the truffles stored in an air tight container in the fridge or freezer. Depending on the size of your container if you need to stack truffles in 2 or or more rows, place a piece of parchment paper between the layers.
Notes
- Use cream cheese at room temperature to ensure smooth mixing with the cookie crumbs.
- Freezing the formed truffles before dipping them in chocolate prevents them from falling apart during coating.
- When melting white chocolate, heat in short 15-second bursts, stirring frequently to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Truffles
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 71mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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