Description
These Gingerbread Oreo Truffles combine the classic flavors of ginger and cinnamon with creamy cream cheese and golden Oreos, all coated in luscious white chocolate. Perfect as a festive holiday treat, these no-bake truffles are simple to make and sure to impress with their rich, spiced flavor and delightful texture.
Ingredients
Scale
Base
- 1 package of regular golden Oreos (36 cookies)
- 8 oz cream cheese (softened)
Flavoring
- 3 tablespoons molasses
- 2 teaspoons ginger
- 1 teaspoon cinnamon
Coating
- 1 bag of Ghirardelli white melting chocolate
- 1 package of gingerbread icing transfers
Instructions
- Crush Oreos: Using a food processor or blender, finely crush the whole Oreos until they have a sand-like texture to ensure a smooth truffle mixture.
- Mix Base: Pour the crushed Oreos into a large mixing bowl to prepare for combining with other ingredients.
- Add Cream Cheese: Add the softened cream cheese to the crushed Oreos and mix thoroughly until fully combined, forming a consistent base.
- Add Spices and Molasses: Incorporate the molasses, ginger, and cinnamon into the mixture and mix again until evenly distributed for that warm, festive flavor.
- Chill Mixture: Place the bowl into the fridge for 3 hours to allow the mixture to harden, making it easier to scoop and shape.
- Form Truffles: Using a small ice cream scoop, scoop portions of the mixture and roll each into a ball with your hands.
- Prepare for Coating: Place the rolled truffles on a plate or cookie sheet to keep them organized before chilling again.
- Chill Again: Refrigerate the shaped truffles for 20 minutes to further firm them up for dipping.
- Melt Chocolate: While the truffles chill, melt the white chocolate according to package directions until smooth and ready for dipping.
- Dip Truffles: Take each truffle and dip it into the melted white chocolate, ensuring it is fully coated.
- Remove Excess Chocolate: Using a fork, coat the truffle thoroughly, then gently tap the fork’s edge on the pot to remove excess chocolate for a neat finish.
- Set on Paper: Place the coated truffles onto a baking sheet lined with wax or parchment paper to set.
- Add Icing Transfers: Carefully place a gingerbread icing transfer on top of each chocolate-coated truffle for decorative flair.
- Repeat Process: Repeat the dipping and decorating with all remaining truffles.
- Final Chill: Refrigerate the completed truffles for 10 minutes until the chocolate hardens. Enjoy your festive treat!
Notes
- Use softened cream cheese for easier mixing and smoother texture.
- Golden Oreos are key to the light color and gingerbread flavor; regular chocolate Oreos will alter the taste and appearance.
- Molasses enhances the authentic gingerbread flavor and adds moisture.
- Store truffles in an airtight container in the refrigerator for up to one week.
- To make ahead, prepare the truffle mixture and refrigerate; coat and decorate closer to serving.
- If white chocolate is too thick when melted, add a small amount of shortening to thin it for easier dipping.