Chocolate Covered Gingerbread Truffles are a cozy, bite-sized treat that marry warm spices with smooth chocolate — perfect for holidays or a special dessert plate. I’ve made these many times for gatherings and found they deliver big flavor with surprisingly little fuss. If you like decadent truffles and seasonal spices, these are a must-try; they remind me of my favorite cookie truffles like this chocolate chip cookie dough truffles but with gingerbread character.
Why Make This Recipe
- Deep, warming flavor: ginger, cinnamon, and molasses give each bite a festive spice profile.
- Elegant yet simple: they look impressive on a platter but are mostly hands-on assembly.
- Make-ahead convenience: truffles can be chilled or frozen for gifts and parties.
- Versatile for dietary swaps: easily adapted to gluten-free or dairy-free versions (see Variations).
- Personal insight: I love these because the gingerbread center stays tender while the chocolate shell provides satisfying contrast.
Recipe Overview
Prep time: 25 minutes active, plus chilling time (about 1–2 hours)
Cook time: 5–10 minutes (melting and combining)
Total time: ~1.5–2.5 hours including chilling
Servings: about 24 truffles (depending on size)
Difficulty: Easy — basic melting and chilling, no baking required
Method: Mix a spiced gingerbread center, roll into balls, chill, then dip in tempered or melted chocolate to finish.
My Experience Making This Recipe
In testing I refined the center texture so it’s not too dry or too wet — a balance of graham or cookie crumbs with a touch of cream cheese or condensed milk works best. I also learned that chilling the centers firm but not rock-hard helps the chocolate adhere smoothly and prevents cracking.
How to Make Chocolate Covered Gingerbread Truffles
Start by combining crumbled gingerbread (or spiced cookie crumbs), molasses, butter, and a binder like cream cheese or sweetened condensed milk until a pliable dough forms. Roll into 1-inch balls, place on a parchment-lined tray, and chill for 30–60 minutes until slightly firm. Melt high-quality chocolate (or temper it for a glossy finish), then dip chilled centers using a fork, tapping off excess and setting truffles on parchment. Expect a 2-step texture: soft, spiced interior and a crisp chocolate shell.
Expert Tips for Success
- Use firm, slightly dry cookie crumbs (homemade gingerbread or store-bought) so the center binds without becoming soggy. A food processor gives the most even crumb.
- If you want a glossy, snap-worthy shell, temper chocolate: heat to 45–50°C (113–122°F) for dark, cool to ~27–28°C (80–82°F), then reheat to 31–32°C (88–90°F). A digital thermometer helps a lot.
- For quick melting, microwave in 20–30 second bursts, stirring between each burst to prevent overheating and seizing.
- Chill centers until just firm — about 30–60 minutes — so chocolate adheres without causing centers to swell or crack.
- Use a dipping fork or two forks to remove truffles; tap the fork gently on the bowl edge to remove excess chocolate and avoid thick drips.
How to Serve Chocolate Covered Gingerbread Truffles
- Arrange on a festive platter dusted with cocoa powder or crushed candied ginger for contrast.
- Pair with strong coffee, spiced tea, or a glass of dessert wine to complement the ginger and molasses.
- Make a themed dessert box with assorted truffles, including citrus or white chocolate varieties like this chocolate orange truffles.
- For gifts, place 6–8 truffles in a small box lined with parchment and tie with baker’s twine.
Storage and Reheating Guide
Store truffles in a single layer in an airtight container in the refrigerator for up to 2 weeks; place parchment between layers if stacking. For longer storage, freeze in a sturdy airtight container for up to 3 months — thaw in the refrigerator for several hours before serving. Do not microwave to reheat; allow to come to near-room temperature on the counter for 20–30 minutes for best texture and flavor.
Recipe Variations
- Gluten-free: use certified gluten-free gingerbread or ground gluten-free graham crackers for the crumb base.
- Dairy-free / vegan: swap butter and cream cheese for coconut oil and vegan cream cheese, and use dairy-free chocolate for dipping.
- Boozy: add 1–2 tablespoons of dark rum, brandy, or bourbon to the center mix for an adult version.
- White chocolate or flavored shells: dip in melted white chocolate and sprinkle with finely chopped crystallized ginger or use a drizzle of dark for contrast; see pairing ideas with creamy white chocolate truffles for inspiration.
Nutritional Highlights
- Dark chocolate provides antioxidants (flavonoids) and can be lower in sugar than milk chocolate if you choose 70% cacao or higher.
- Ginger and cinnamon add potential anti-inflammatory benefits and help curb sweetness with warm spice.
- Allergen note: contains dairy and gluten in the traditional version; nuts may be present if using nut-based crumbs or add-ins. Serve small portions — 1–2 truffles per serving — because they’re calorie-dense.
Troubleshooting Common Issues
- Chocolate seizes (becomes grainy): stop heating immediately, add a small amount of neutral oil or warm cream and stir, or start with a fresh batch of chocolate and use lower heat.
- Centers too soft or crumbling: add more crumbs or chill longer; if too dry, add a teaspoon of molasses or cream to reach pliable consistency.
- Shell cracks or separates from center: chocolate was too hot when dipping or centers weren’t chilled; cool the centers longer and let chocolate cool slightly before dipping.
Frequently Asked Questions
Q1: Can I use store-bought gingerbread cookies for the centers?
A1: Yes — using store-bought gingerbread is convenient. Break them into crumbs in a food processor, then combine with binder (cream cheese or condensed milk) and molasses until you have a pliable dough. Adjust binder amounts by spoonfuls to avoid overly wet or dry texture.
Q2: Do I have to temper the chocolate?
A2: Tempering gives the best glossy finish and snap, but it’s not required. For home use, you can melt chocolate to about 40–45°C (104–113°F) and let it cool slightly before dipping; the shell may be softer and less glossy but still delicious.
Q3: How do I prevent truffles from sticking to the parchment?
A3: Make sure the chocolate shell is fully set before moving or stacking — refrigerate the tray for 10–20 minutes after dipping. Use high-quality parchment and avoid wax paper (chocolate can stick); if needed, dust the parchment lightly with cocoa powder.
Q4: Can these be made ahead for a party?
A4: Absolutely. Truffles keep well chilled for up to 2 weeks and freeze for months. For gifting or parties, make them 1–7 days ahead and keep refrigerated; remove from the fridge 20–30 minutes before serving for best flavor and texture.
Conclusion
For a tried-and-true recipe and a visual reference, check this version of Chocolate Covered Gingerbread Truffles on Chocolate Covered Gingerbread Truffles – SueBee Homemaker.
Print
Chocolate Covered Gingerbread Truffles
- Total Time: 120 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Cozy, bite-sized treats that combine warm spices with smooth chocolate, perfect for holidays or special dessert plates.
Ingredients
- 1 ½ cups crumbled gingerbread or spiced cookie crumbs
- ½ cup molasses
- ¼ cup butter
- ⅓ cup cream cheese or ⅓ cup sweetened condensed milk
- 8 ounces high-quality dark chocolate
- Cocoa powder or crushed candied ginger for dusting
Instructions
- Combine crumbled gingerbread, molasses, butter, and cream cheese or condensed milk in a bowl until a pliable dough forms.
- Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
- Chill the truffles in the refrigerator for 30–60 minutes until slightly firm.
- Melt the chocolate using a double boiler or microwave in 20–30 second bursts, stirring in between.
- Dip each chilled truffle into the melted chocolate using a fork, tapping off excess.
- Set the dipped truffles back on parchment to cool and set.
Notes
For best results, use slightly dry cookie crumbs and temper the chocolate for a glossy finish.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg