Gingerbread Truffles Holiday Treats (Printable Version)
Spiced gingerbread and cream cheese balls coated in sweet white chocolate, ideal for festive celebrations.
# Ingredients Required:
→ Base
01 -
300 g crushed gingerbread cookies
→ Binding Agents and Flavorings
02 -
120 g softened cream cheese
03 -
½ tsp ground cinnamon
04 -
¼ tsp ground nutmeg
05 -
¼ tsp ground cloves
06 -
1 tsp vanilla extract
→ Coating
07 -
250 g white chocolate chips or melting wafers
→ Optional Toppings
08 -
Festive sprinkles, crushed gingerbread, or ground cinnamon
# Guide to Cooking:
01 -
Use a food processor or rolling pin to crush the gingerbread cookies into fine crumbs.
02 -
In a large bowl, mix the crushed cookies, softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract until a soft, uniform dough forms.
03 -
Scoop approximately 15 ml (1 tablespoon) of mixture and roll it into balls. Arrange the balls on a parchment-lined baking sheet.
04 -
Refrigerate the formed truffles for at least 30 minutes or freeze for 15 minutes to firm up.
05 -
Gently melt the white chocolate chips in a microwave using 30-second intervals, stirring between each until smooth.
06 -
Dip each chilled truffle into the melted white chocolate, allowing excess to drip off before placing back onto the baking sheet.
07 -
While the coating is still wet, add desired toppings such as sprinkles, crushed gingerbread, or cinnamon.
08 -
Allow the chocolate to fully set at room temperature or in the refrigerator before serving or storing.
# Extra Suggestions:
01 -
Use high-quality white chocolate for optimal flavor and texture. If the mixture is too sticky, incorporate additional crushed gingerbread. Store finished truffles in an airtight container refrigerated for up to one week.