Nothing compares to the warming and comforting taste and smell of gingerbread at Christmastime. These Gingerbread Truffles are the perfect bite-sized treat for sharing. And, they make a perfect bring-along treat to any festive party!
WARNING: If you are on a diet or if you are experiencing any diet-related illnesses such as heart disease or diabetes, please click the “back” button now and go about your day. If, however, you decide to read, or better yet, make this recipe, then welcome to your newest addiction! 🙂
There truffles are cheap and easy… just the way all good recipes should be. There’s very little ingredients, very little clean up, very little waiting time, but large amounts of taste!
This is my third Christmas in a row making these. I allow myself to make them ONLY at Christmastime, because they are so rich with flavour, so I like to savour them only once a year. A perfect recipe to make with kids – I don’t know of any kid who wouldn’t love to push the buttons on a food processor, or get their hands dirty by rolling the batter into balls!
This is a great recipe to make with kids! Of course, hot, melted chocolate might not be the part you want their help with, so try something a little different, such as baking the gingerbread cookies with the kids rather than buying already baked cookies from your grocery store.
This recipe works really well with Pillsbury Gingerbread Cookies. Bake the Pillsbury cookies exactly 4 minutes longer than the package suggests. You want a firm, crisp cookie to create better crumbs. If you decide to go the Pillsbury route, use two packages, and reduce the cream cheese by a ¼, and eliminate the ginger, cloves, and cinnamon.
Gingerbread Truffles are so delicious, and I’d like you to consider them my Christmas present to you, Dear Reader. If you decide to make these, I encourage you to share them with your friends. Or take a nicely wrapped and packaged tin to your place of work. Your colleagues will be so grateful!
After you make these, promise yourself that you will eat only one and then laugh to yourself as you happily break that promise! 😉
- 20 ounces gingersnaps
- 16 ounces cream cheese, softened
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 3 cups milk chocolate chips
In a food processor, pulse the gingerbread cookies with the ground ginger, cloves, and cinnamon until the cookies are finely crushed.
Remove ½ cup of the cookie crumbs and set aside.
Add the softened cream cheese and pulse until all of the cookie crumbs are mixed well with the cream cheese. Scoop the batter into a large bowl. Cover with cling wrap and refrigerate for 30 minutes.
Use the smallest ice-cream scoop you can find (these are so rich, smaller is better!) and roll into balls and place on a parchment-lined baking sheet. Once you've rolled all of the balls, place the baking sheet in the refrigerator for 60 minutes.
Prepare your chocolate in a double boiler.
Remove each cookie ball from the baking tray and very slightly insert a toothpick into the ball. Use the toothpick to dunk the cookie ball into the chocolate. Be sure to completely submerge the ball into the melted chocolate.
Place the chocolate covered ball back onto the parchment paper, leaving the toothpick inserted. Get another toothpick and move on to the next ball. (Leaving the first chocolate covered ball on the parchment paper with the toothpick in place while you move on to dunking a second ball, will allow the first ball to set and the toothpick will be easier to remove without causing any damage to the smoothness of the chocolate coating.)
Immediately after removing the toothpick, sprinkle with the gingerbread crumbs you had set aside earlier. Try to hide the hole left behind from the toothpick with sprinkled cookie crumble. Once you have dipped and sprinkled each ball, return the baking tray to the refrigerator for another hour to ensure the chocolate is entirely set.
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