Ingredients
Truffle Dough
- 300g (about 2 ½ cups) gingerbread cookies, crushed into fine crumbs
- 120g (4 oz or half a block) cream cheese, softened
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
Coating
- 250g (8 oz) white chocolate chips or melting wafers
Optional Toppings
- Festive sprinkles
- Crushed gingerbread crumbs
- Dusting of cinnamon
Instructions
- Crush the Cookies: Place the gingerbread cookies in a food processor and pulse until finely ground. Alternatively, put the cookies in a sealed zip-top bag and crush them with a rolling pin until fine crumbs form.
- Make the Dough: In a large mixing bowl, combine the crushed cookie crumbs with softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Stir thoroughly until a soft, sticky dough forms. Using clean hands to mix will help create a smooth texture.
- Roll into Balls: Scoop about 1 tablespoon of the mixture and roll it between your palms to form a firm ball. Place each truffle on a parchment-lined baking sheet and repeat with the remaining dough to create 20 to 24 truffles.
- Chill the Truffles: Refrigerate the tray with the formed truffles for at least 30 minutes or freeze for 15 minutes, until the truffles are firm enough for dipping.
- Melt and Dip: In a microwave-safe bowl, heat the white chocolate chips or melting wafers in 30-second intervals, stirring between intervals until smooth and fully melted. Dip each chilled truffle into the white chocolate using a fork to coat, allowing excess chocolate to drip off. Place the coated truffle back onto the parchment-lined tray and sprinkle with optional toppings while the chocolate is still wet.
- Let Set: Allow the coated truffles to set fully at room temperature or place them in the refrigerator to speed up the setting process. Once the chocolate is firm, the truffles are ready to serve or store.
Notes
- Use fresh, softened cream cheese for easier mixing and smoother truffles.
- Keep the truffles chilled to help them maintain their shape during dipping.
- White chocolate chips labeled as 'melting wafers' or 'chocolate melts' work best for smooth coating.
- Store truffles refrigerated in an airtight container for up to one week.
- Feel free to experiment with dark or milk chocolate coatings for different flavor profiles.
- Add a pinch of ground cloves or ginger to the coating for extra spice if desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
