Description
Festive bite-sized Gingerbread Truffles packed with warm spices and creamy centers, perfect for parties or homemade gifts.
Ingredients
Scale
- 10–12 oz gingersnap or gingerbread cookies
- 8 oz cream cheese, softened
- 1/4 cup molasses
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- A pinch of salt
- 10–12 oz semi-sweet chocolate for coating
- 1 tbsp coconut oil or vegetable shortening (for chocolate)
Instructions
- Pulse cookies in a food processor until fine crumbs form.
- Mix cookie crumbs with softened cream cheese, molasses, spices, and salt until well combined.
- Chill the mixture for at least 30 minutes or freeze for 10-15 minutes until firm.
- Scoop 1-inch balls from the mixture and roll them smooth.
- Freeze the rolled balls briefly to firm up.
- Melt the semi-sweet chocolate with coconut oil in a double boiler or microwave.
- Dip the chilled truffles in the melted chocolate and place them on parchment paper to set.
Notes
Use a food processor for even crumbs. Ensure chocolate is at the right temperature to avoid bloom. Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg