Description
Delightfully festive Gingerbread Truffles combining crunchy gingersnap cookies with creamy cream cheese and coated in smooth white chocolate. These bite-sized treats are perfect for holiday gatherings or as a sweet seasonal indulgence.
Ingredients
Scale
Base
- 4 cups crunchy gingersnap cookies
- 3/4 cup cream cheese, softened
- 1/4 teaspoon vanilla extract
Coating
- 10 ounces Ghirardelli white melting chocolate
- Extra crunchy gingersnap cookies, crushed, for sprinkling
Instructions
- Prepare the work surface: Line one or more cookie sheets with parchment paper to prevent sticking and ease cleanup.
- Crush the cookies: Add the gingersnap cookies to a food processor and pulse until they are finely crushed into crumbs.
- Mix the base: Add the softened cream cheese and vanilla extract to the processed cookie crumbs. Continue processing until the mixture is well blended and forms a dough-like consistency.
- Form the truffles: Using a cookie scoop or tablespoon measure, scoop out portions and roll them into smooth balls by hand.
- Chill the balls: Place the dough balls onto the prepared parchment-lined cookie sheet(s) and refrigerate for about 30 minutes or until firm.
- Prepare for coating: Once chilled, transfer the truffle balls to a plate to make coating easier.
- Start melting chocolate: Place white chocolate wafers in a saucepan over low heat.
- Melt the chocolate: Gently stir the chocolate continuously over low heat to prevent burning until fully melted and smooth.
- Dip the truffles: Using a fork or spoon, dip each chilled truffle ball into the melted white chocolate, ensuring it is fully coated.
- Place and garnish: Lay the coated truffles back onto the parchment-lined cookie sheet and immediately sprinkle them with extra crushed crunchy gingersnap cookie crumbs before the coating sets.
- Set the coating: Refrigerate the truffles again on the cookie sheet until the white chocolate hardens completely.
- Serve: Enjoy the truffles chilled or at room temperature as a festive dessert or snack.
Notes
- Ensure the cream cheese is softened to blend easily with the cookie crumbs for a smooth truffle mixture.
- Melting chocolate over low heat and stirring constantly prevents scorching and preserves the chocolate’s texture.
- Refrigerating the truffles before and after coating helps maintain their shape and ensures a firm, crisp exterior.
- Use a fork or dipping tool with slots to let excess chocolate drip before placing the truffle on parchment paper.
- Store finished truffles in an airtight container in the refrigerator; consume within one week for best freshness.