Description
Delicious no-bake Gingerbread Truffles featuring warm holiday spices and a rich chocolate coating, perfect for gifting or holiday parties.
Ingredients
Scale
- 10 oz (280 g) gingersnap cookies or gingerbread cake, finely crushed (about 2 1/2 cups crumbs)
- 4 oz (115 g) cream cheese, softened (or 3 oz cream cheese + 1 oz unsalted butter)
- 2 tbsp molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp fine sea salt
- 1 cup (170 g) chopped bittersweet chocolate (for coating)
- Optional: 1 tbsp orange zest, 1 tbsp chopped toasted pecans, or 1 tbsp dark rum
- For rolling/finishing: cocoa powder, sifted; finely chopped toasted pecans; crushed gingersnaps; melted white chocolate for drizzle
Instructions
- Pulse gingersnaps or gingerbread cake in a food processor until very fine. Transfer crumbs to a large bowl.
- Add softened cream cheese, molasses, ground spices, and salt to the crumbs. Mix until the mass holds shape when pressed.
- Scoop portions with a small cookie scoop or roll by hand into smooth balls. Place on a parchment-lined tray.
- Chill the balls for at least 1 hour, ideally 1.5–2 hours, until firm.
- Melt the chopped chocolate over a bain-marie until smooth. Dip chilled truffles into the chocolate, tapping off excess, and place back on parchment.
- Allow the truffles to set at room temperature or refrigerate briefly to finish crystallization.
Notes
Chilling the centers is crucial to prevent the chocolate coating from cracking. Using fine crumbs ensures a smoother truffle texture. Experiment with various coatings and fillings for personalized flavors.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Gingerbread, Truffles, Holiday Desserts, No-Bake Desserts, Chocolate Coated Desserts