White Chocolate Gingerbread Truffles
User Reviews
4.8
White Chocolate Gingerbread Truffles
Description
White Chocolate Gingerbread Truffles are made by pulsing crunchy gingersnap cookies with cream cheese and a touch of vanilla until the mixture holds together well. The dough is shaped into small balls and chilled until firm, which helps them maintain shape during dipping. These balls are then dipped in melted white chocolate or almond bark, coating the truffles with a smooth, sweet shell. Before the chocolate sets, extra crushed gingersnap cookie crumbs are sprinkled on top, adding a contrast in texture and reinforcing the spiced gingerbread character.
The final truffles have a creamy yet slightly crumbly interior from the cookie and cream cheese blend, balanced by the sweet, buttery white chocolate coating. They can be chilled for a firmer bite or served at room temperature for a softer texture. These truffles work well as a festive dessert or party sweet.
To maintain texture and flavor, store the truffles covered in the refrigerator for up to a couple of weeks. Using a cookie brand you enjoy is important, as the flavor of the gingersnaps shapes the overall taste.
Ingredients
- 4 cups gingersnap cookies crunchy
- 6 ounces cream cheese softened
- ¼ teaspoon vanilla extract
- 10 ounces white chocolate for dipping, or almond bark
- cookies for garnish, a few extra, crushed
Instructions
- In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and process until the mixture comes together.
- Roll into scant tablespoon-sized balls (I use my #60 small cookie scoop to scoop and then rolled in my hands). Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).
- Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. (See note above for tips on dipping in chocolate.) Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.
Notes
- Choose gingersnap cookies you like best, as their flavor strongly affects the truffles.
- Chill the truffle mixture before dipping to help them hold their shape.
- Store dipped truffles in a covered container in the refrigerator for up to two weeks.
- Sprinkle extra crushed cookies on the chocolate coating before it hardens for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Truffles
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Truffle | |
| Calories | 166kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 128mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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