Every year as the holidays roll around, I find myself reminiscing about the cozy afternoons spent baking with my family in Morocco. The smell of warm spices like ginger, cinnamon, and nutmeg brings back such fond memories. This year, I created Gingerbread Truffles, an easy yet delightful treat that combines those classic holiday flavors into charming little bites. I had a bit of a mishap when I accidentally dropped a few truffles into the melted chocolate. Let’s just say I had chocolate smudges on my hands for the rest of the day! But that’s the beauty of home cooking, isn’t it? It doesn’t have to be perfect to be delicious.
What Makes This So Good
- Rich Flavor: Cream cheese blends perfectly with the spices for a rich, festive taste.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Perfect for Sharing: Bite-sized truffles are ideal for parties or holiday gatherings.
Ingredients
- 8 oz (227 g) crushed gingerbread cookies
- 4 oz (113 g) cream cheese, softened
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 oz (226 g) melted chocolate (dark or milk)
- Festive sugar or spice for garnish
Smart Swaps
- Gluten-Free: Use gluten-free gingerbread cookies.
- Dairy-Free: Substitute cream cheese with a dairy-free alternative like coconut cream.
- Sugar-Free: Opt for sugar-free chocolate and gingerbread cookies.
Directions
- In a bowl, mix 8 oz (227 g) crushed gingerbread cookies and 4 oz (113 g) cream cheese until well combined.
- Add 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg to the mixture and blend until smooth.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Chill in the refrigerator for about 30 minutes until firm.
- Melt 8 oz (226 g) chocolate using a double boiler or microwave in 30-second increments, stirring until smooth.
- Dip each chilled truffle into the melted chocolate until fully coated and place them back on the baking sheet.
- Sprinkle with festive sugar or additional spice while still wet.
- Allow the chocolate to set at room temperature before serving.
Pro Tips
- Make-Ahead: These can be made a day in advance. Just store them in an airtight container in the fridge.
- Transport: Use a shallow container with parchment paper to keep truffles from sticking together.
- Re-Crisping: If you find any truffles have became a bit soft, a brief time in the fridge can help them regain their shape.
Variations
- Nutty Addition: Incorporate chopped nuts like walnuts or pecans into the cookie mixture for added crunch.
- Coconut Twist: Roll the truffles in shredded coconut instead of festive sugar for a tropical flair.
- Chocolate Drizzle: After the chocolate coating sets, drizzle white chocolate over the tops for extra decoration.
Serving Ideas
Serve these Gingerbread Truffles alongside spiced tea or on a festive dessert platter at holiday parties. They also make a sweet gift when arranged in a decorative box!
Storage & Reheating
Store truffles in an airtight container in the refrigerator for up to 1 week. I don’t recommend reheating them since they’re best enjoyed cold!
FAQs
Can I freeze these truffles?
Yes! They freeze well. Just place them in a single layer on a baking sheet until solid before transferring to an airtight container. They’ll last for about a month in the freezer.
What if I don’t have gingerbread cookies?
You can substitute with crushed speculoos cookies or any spiced cookie you have on hand.
How do I know when the chocolate is fully melted?
It should be smooth and glossy without any lumps. If it starts to get too hot, take it off heat immediately to avoid burning.
Gingerbread Truffles
Festive Gingerbread Truffles combining rich cream cheese with classic gingerbread flavors.
- Total Time: 45 minutes
- Yield: 24 truffles
Ingredients
- 8 oz (227 g) crushed gingerbread cookies
- 4 oz (113 g) cream cheese, softened
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 oz (226 g) melted chocolate (dark or milk)
- Festive sugar or spice for garnish
Instructions
- In a bowl, mix crushed gingerbread cookies and cream cheese until well combined.
- Add ground ginger, cinnamon, and nutmeg to the mixture and blend until smooth.
- Roll the mixture into small balls and place them on a baking sheet.
- Chill in the refrigerator for about 30 minutes.
- Melt chocolate and dip each chilled truffle into the chocolate until fully coated.
- Place the coated truffles back on the baking sheet and sprinkle with festive sugar or additional spice.
- Allow the chocolate to set before serving.
Notes
These can be made a day in advance and stored in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
- Diet: Vegetarian