Gingerbread Truffles
Pulse cookies and spices into fine crumbs. Reserve ½ cup for topping.
Add cream cheese, blend until combined. Chill 30 minutes.
Roll into balls. Chill 1 hour.
Melt chocolate and dip each ball.
Sprinkle with crumbs. Chill again to set.
Equipment
- Food processor
- Mixing bowl
- Cookie scoop
- Baking tray
- Parchment paper
- Microwave-safe bowl
Ingredients
- 20 oz gingersnap cookies
- 16 oz brick-style cream cheese softened
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 cups chocolate chips milk, semi-sweet, or dark
Instructions
- Pulse cookies and spices into fine crumbs. Reserve ½ cup for topping.
- Add cream cheese, blend until combined. Chill 30 minutes.
- Roll into balls. Chill 1 hour.
- Melt chocolate and dip each ball.
- Sprinkle with crumbs. Chill again to set.
- Summary
- Soft, spiced truffles coated in chocolate make this the ultimate no-bake holiday treat.
Notes
Use firm cookies only.
Customize with white chocolate or sprinkles.
Best served at room temp after refrigeration.