I love anything that tastes like the holidays in one bite—these Chocolate Covered Gingerbread Truffles do exactly that with a soft, spiced center and a crisp chocolate shell. I’ve made them several seasons running for cookie swaps and found small technique changes that make the texture reliably creamy and the coating shiny. If you like gingerbread flavor with little fuss, these are a keeper (and you can pair them with other festive bars like gingerbread pumpkin chocolate chip bars for a dessert tray).
Why Make This Recipe
- Big holiday flavor in small bites: warm ginger, molasses, and a bitter-sweet chocolate shell make each truffle feel special.
- No baking required for the truffle centers—fast assembly with a food processor and chill time.
- Portable and giftable: they store well and travel without falling apart when chilled.
- Flexible: you can make them gluten-free or dairy-free with simple swaps.
- Personal insight: I love making these because they let me reuse leftover gingerbread cookies and turn them into something elegant in under an hour.
Recipe Overview
- Prep time: 20 minutes active
- Chill time: 1 hour (total)
- Cook time: 0 minutes (no-bake centers); 10–20 minutes for chocolate melting/dipping
- Total time: about 1 hour 30 minutes (includes chilling and setting)
- Servings: makes about 24 truffles (1-inch balls)
- Difficulty: Easy — basic knife/processor and dipping skills
- Method: Crush spiced cookies, mix with cream cheese and molasses to form centers, chill, roll into balls, then dip in tempered or melted chocolate and let set.
My Experience Making This Recipe
On my third batch I adjusted the cream-cheese-to-crumb ratio for a firmer center that still stays creamy in the mouth. I also learned that chilling the rolled balls for at least 30 minutes before dipping prevents them from melting the chocolate and making the coating thin. Using a digital thermometer improved my chocolate-dipping results a lot.
How to Make Chocolate Covered Gingerbread Truffles
Start by pulsing about 10–12 store-bought gingerbread cookies (approximately 3 cups crumbs) in a food processor until fine. Mix crumbs with 4 oz (115 g) softened full-fat cream cheese, 1 tbsp molasses, 2 tbsp powdered sugar, and a pinch of extra ground ginger and cinnamon until a sticky dough forms. Chill the mixture 30–60 minutes until firm, then roll into 24 small balls (about 1 inch). Chill balls another 20–30 minutes on a lined baking sheet. Melt 8 oz (225 g) semisweet chocolate to about 43–45°C (110–113°F) or use a microwave in 20-second bursts, stirring. Dip chilled balls with a fork, tap off excess, and set on parchment; sprinkle with flaky sea salt or crushed gingersnaps if desired. Let set at room temperature or in the fridge for 10–15 minutes.
Expert Tips for Success
- Use a food processor for uniform crumbs — uneven pieces make centers grainy.
- Chill in two stages: after mixing and after rolling. Cold centers prevent chocolate from sliding off.
- If you don’t temper chocolate, add 1 tsp neutral oil or coconut oil per 4 oz chocolate to help shine and set. A thermometer helps: keep dark chocolate 43–45°C for melting, cool to 31–32°C for dipping.
- For clean dipping, use two forks or a dipping tool and tap gently on the bowl edge to remove excess. A silicone mat keeps truffles from sticking.
- Pick firm, full-fat cream cheese (not whipped) for the best smooth texture and mouthfeel.
How to Serve Chocolate Covered Gingerbread Truffles
- Arrange them on a festive platter with dusted powdered sugar and candied ginger for contrast.
- Pair with hot coffee, mulled wine, or a spiced tea to echo the ginger and molasses notes.
- Box them in small kraft boxes with tissue paper for homemade gifts.
- Serve chilled or at cool room temperature; letting them warm a minute enhances flavor without melting the coating.
Storage and Reheating Guide
- Refrigerate truffles in an airtight container for up to 7 days. Layer with parchment to prevent sticking.
- To freeze, place truffles on a tray until firm, then transfer to a freezer-safe container for up to 3 months; thaw in the fridge overnight before serving.
- Avoid reheating in microwave — instead let them warm at room temperature 10–20 minutes to bring out flavors without softening the shell.
- If chocolate dulls in the fridge, sit them at room temperature briefly before serving; avoid direct warmth that melts the shell.
Recipe Variations
- Gluten-free: use gluten-free gingerbread cookies or finely ground GF graham for the crumbs.
- Dairy-free: swap cream cheese for a firm vegan cream cheese or make a cashew-based paste (blend soaked cashews with 1–2 tbsp coconut cream).
- Nutty version: add 2 tbsp finely chopped toasted pecans or 2 tbsp cashew butter to the center mix for extra richness.
- White chocolate coating: use high-quality white chocolate and add 1 tsp orange zest to the centers for a bright contrast.
Nutritional Highlights
- Small portions deliver concentrated flavor; expect 80–120 calories per truffle depending on size and coating.
- Key nutrients: provides quick energy from carbs and fats—best enjoyed as an occasional treat.
- Allergen info: contains dairy and gluten unless adapted; may contain nuts depending on variation. Label clearly if gifting to guests with allergies.
Troubleshooting Common Issues
- Centers too soft or falling apart: add more cookie crumbs (1–2 tbsp at a time) and chill until firm. A firmer ratio is 3 cups crumbs to 4 oz cream cheese.
- Chocolate coating looks dull or streaky: you likely overheated or didn’t cool the chocolate properly; cool to dipping temperatures and stir gently. Adding a small amount of neutral oil can improve sheen.
- Chocolate slides off or cracks: centers were too warm. Always chill balls at least 20–30 minutes before dipping and work in a cool room.
Frequently Asked Questions
Q: Can I make the centers ahead of time?
A: Yes — form the centers and keep them chilled for up to 48 hours before dipping, or freeze raw balls on a tray and store them in a freezer-safe container for up to 3 months; dip from frozen, adding a minute to set time.
Q: Do I need to temper the chocolate?
A: Tempering gives the best snap and shine, but it’s optional. For quick work, gently melt chocolate to 43–45°C and cool slightly; add 1 tsp coconut oil per 4 oz chocolate for smoother dipping if you skip full tempering.
Q: How do I get a smooth center texture?
A: Use fine crumbs (process longer) and full-fat softened cream cheese. Don’t overwork the mixture; mix until just combined, then chill for a denser, creamier texture.
Q: Can I use leftover gingerbread cookie dough instead of baked cookies?
A: No — raw dough contains raw flour/egg risks. Bake the dough fully, cool, and then crumble for safe, flavorful truffles.
Conclusion
If you’d like inspiration from other home cooks, this version is similar in spirit to recipes like Gingerbread Truffles – Like Mother, Like Daughter and Chocolate Covered Gingerbread Truffles – SueBee Homemaker. For a variation that pairs chocolate with classic ginger flavor, see Chocolate Gingerbread Truffles – Finding Zest. If you enjoy nutty twists, try the cashew version here: Gingerbread Chocolate Truffles {with Cashews} | Shuangy’s. For a white chocolate alternative and presentation ideas, check White Chocolate Gingerbread Truffles. Happy truffle-making—small steps like chilling well and using a thermometer will make your batch shine.
Chocolate Covered Gingerbread Truffles
- Total Time: 90 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
Delicious no-bake truffles with a spiced gingerbread center and a crisp chocolate shell, perfect for the holidays.
Ingredients
- 10–12 store-bought gingerbread cookies (approximately 3 cups crumbs)
- 4 oz (115 g) softened full-fat cream cheese
- 1 tbsp molasses
- 2 tbsp powdered sugar
- A pinch of extra ground ginger
- A pinch of cinnamon
- 8 oz (225 g) semisweet chocolate
- Flaky sea salt or crushed gingersnaps (optional, for garnish)
Instructions
- Pulse gingerbread cookies in a food processor until fine.
- Mix crumbs with cream cheese, molasses, powdered sugar, ginger, and cinnamon until a sticky dough forms.
- Chill the mixture for 30–60 minutes until firm.
- Roll into 24 small balls (about 1 inch).
- Chill the balls for another 20–30 minutes on a lined baking sheet.
- Melt the semisweet chocolate to about 43–45°C (110–113°F).
- Dip chilled balls in chocolate, tap off excess, and set on parchment.
- Sprinkle with flaky sea salt or crushed gingersnaps if desired.
- Let set at room temperature or in the fridge for 10–15 minutes.
Notes
These truffles can be made gluten-free or dairy-free with simple ingredient swaps. Store in an airtight container for up to 7 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake, Dipping
- Cuisine: American