White Chocolate Gingerbread Truffles
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White Chocolate Gingerbread Truffles
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 10 oz crispy gingersnap cookies
- 6 oz cream cheese, softened to room temperature
- ¼ tsp vanilla extract
- 10 oz white chocolate melting wafers
- Christmas sprinkles
Instructions
- Combine the gingersnap cookies in a food processor until finely crushed.
- Add the cream cheese and vanilla then mix until well combined.
- Roll into 20 even-sized balls and place them on a parchment-lined baking sheet.
- Place into the refrigerator for 30 minutes.
- Melt the white chocolate candy melts in a bowl in the microwave, heating for 30-second increments, then stirring until completely smooth and melted. Don't overcook!
- Place each gingerbread truffle on a fork and use a spoon to pour the melted white chocolate over the gingerbread truffle. Tap gently against the side of the bowl to remove excess melted white chocolate.
- Place it back on the parchment-lined baking sheet then add sprinkles to the top of each truffle immediately because the white chocolate cools and hardens quickly.
- Store sealed in the refrigerator until needed. The white chocolate gingerbread truffles will last in the fridge for 5-7 days. Enjoy!
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