These chocolate covered gingerbread truffles are bite-sized pockets of warm spice wrapped in a glossy chocolate shell — perfect for gifting or a cozy night in. I first made them during a holiday bake-a-thon and loved how a few simple ingredients turn into an elegant treat. For a similar spin on holiday baking, see this Chocolate Covered Gingerbread Truffles post I consulted while developing my method.
Why Make This Recipe
- Rich, comforting flavors: molasses, ginger and cinnamon combined with dark chocolate make a satisfying contrast of sweet and spicy.
- Quick and convenient: no baking required beyond making gingerbread cookies (or using store-bought crumbs), and assembly is fast.
- Great for gifting and parties: they look professional but are easy to make in batches and dress up with toppings.
- Versatile and sharable: you can make them ahead and freeze, saving time on busy days.
- Personal note: I love this recipe because the gingerbread center stays soft while the chocolate shell snaps — it feels like a small, impressive dessert without fuss. For another festive bar-style treat, I often pair these with gingerbread pumpkin chocolate chip bars during holiday platters.
Recipe Overview
- Prep time: 20 minutes active, plus chilling
- Cook time: 0 minutes (no-bake)
- Total time: 1 hour (including chilling)
- Servings: about 24 truffles (1 inch / 2.5 cm balls)
- Difficulty: Easy
- Method: Combine crushed gingerbread cookies with cream cheese, roll into balls, chill, then dip in melted chocolate; use a microwave or double boiler to melt chocolate and refrigerate to set. I recommend a food processor and a candy thermometer if you choose to temper chocolate for shine. For a cozy beverage pairing, try these with an authentic Italian hot chocolate.
My Experience Making This Recipe
I tested this version multiple times to get the ratio of cookie to cream cheese just right so the centers stay firm but tender. The main discovery was that chilling the mixture for at least 1 hour makes rolling and dipping much easier. I also learned a quick tempering or adding a teaspoon of vegetable oil gives a prettier, more durable shell.
How to Make Chocolate Covered Gingerbread Truffles
Start by pulsing about 10–12 gingerbread cookies into fine crumbs in a food processor (about 2 cups / 200 g). Mix crumbs with 8 oz (225 g) softened cream cheese, 1/4 cup (50 g) powdered sugar, and 1/4 teaspoon ground ginger or cinnamon until uniform. Scoop into 1-inch balls and place on a parchment-lined baking sheet; chill for at least 1 hour (or 20–30 minutes in the freezer) until firm. Melt 12 oz (340 g) semisweet or dark chocolate with 1 tablespoon butter or neutral oil in 20–30 second microwave bursts (stirring between) or over a double boiler until smooth; aim for about 105°F–115°F (40°C–46°C) if using microwave melt, and cool to 88°F–90°F (31°C–32°C) for dipping if you temper. Dip chilled centers with a fork or dipping tool, tap off excess, and set on parchment to finish. Expect a little mess at first — coating gets cleaner as the centers chill and chocolate reaches the right viscosity. If you want a glossy, snappy shell, sweep a clean candy thermometer and temper the chocolate properly.
Expert Tips for Success
- Chill thoroughly: room-temperature centers will soften the chocolate and make dipping messy; 1 hour in the fridge or 20–30 minutes in the freezer works well.
- Use a food processor: fine, even crumbs give a smoother truffle interior and reduce the need for extra binder.
- Temper or thin chocolate correctly: for a firm, glossy shell, temper chocolate to finish around 88°F–90°F (31°C–32°C) for dark chocolate, or add 1 tsp vegetable oil per 4 oz chocolate for a quicker non-tempered shine.
- Work in small batches: dip 6–8 truffles at a time to keep centers cold and chocolate at a steady temperature. A fork and spoon technique helps remove excess chocolate without losing shape.
- Equipment note: I recommend a sheet pan lined with parchment, a candy thermometer, a medium-size mixing bowl, and a microwave-safe or double-boiler-safe bowl for melting. For a different flavor profile try a technique used in cookie baking like in these brown butter raspberry chocolate chip cookies tests — brown butter in the center adds depth.
How to Serve Chocolate Covered Gingerbread Truffles
- Serve on a decorative platter dusted lightly with cocoa or powdered sugar for a festive look.
- Pair with coffee, tea, or spiced hot chocolate for a warming combo at holiday gatherings.
- Gift in a lined tin with tissue paper; add a ribbon and a small label noting ingredients for hosts with allergies.
- For a plated dessert, place one truffle beside a scoop of vanilla ice cream and a drizzle of caramel.
Storage and Reheating Guide
Store truffles in an airtight container in the refrigerator for up to 2 weeks to maintain texture. For longer storage, freeze in a single layer on a sheet pan until solid, then transfer to a sealed freezer bag for up to 3 months; thaw overnight in the refrigerator before serving. Avoid storing in warm areas to prevent chocolate bloom; bring refrigerated truffles to room temperature for 15–20 minutes before serving for best flavor. Reheating isn’t necessary — if chocolate dulls, re-temper small batches of melted chocolate and re-dip.
Recipe Variations
- Gluten-free: use gluten-free ginger cookies or graham-style gluten-free crackers in place of regular gingerbread.
- Dairy-free: swap cream cheese for 8 oz (225 g) softened full-fat coconut cream cheese and use dairy-free chocolate for coating.
- Boozy twist: add 1–2 tablespoons of dark rum or bourbon to the truffle mix for an adult version; reduce cream cheese slightly if mixture becomes too loose.
- Spiced orange: add 1 tsp orange zest and a pinch more ground ginger to the center for a bright citrus note.
Nutritional Highlights
- These truffles are calorie-dense and meant as an occasional treat — a typical 1-inch truffle is roughly 80–120 kcal depending on chocolate and amount of filling.
- They provide a small amount of calcium and fat from chocolate and cream cheese; choose dark chocolate (70% cacao) for slightly more antioxidants.
- Allergen info: contains dairy and gluten unless you make the gluten-free or dairy-free variations above; may contain traces of nuts depending on chocolate brand. Consider labeling clearly if sharing.
Troubleshooting Common Issues
- Chocolate seizes or becomes grainy: if water contacts chocolate it can seize; dry utensils and bowls, and if it seizes, add 1–2 tsp warm oil or an extra tablespoon of melted butter to smooth it.
- Truffles too soft to roll: chill the filling longer, up to 2 hours, or add 1–2 tablespoons of extra cookie crumbs to firm the mixture.
- Chocolate shell cracks or separates: ensure centers are cold when you dip and that chocolate is at the right viscosity; tempering helps prevent cracking and bloom.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes — truffles can be made up to 2 weeks in advance and stored refrigerated in an airtight container, or frozen for up to 3 months. Bring to room temperature for 15–20 minutes before serving for best texture.
Q: Do I need to temper the chocolate?
A: Tempering isn’t required, but it gives a glossy, firm snap and longer shelf life at room temperature. For convenience, add 1 teaspoon of neutral oil per 4 oz (115 g) chocolate to thin and shine, or follow a simple tempering curve with a candy thermometer.
Q: What can I use instead of cream cheese?
A: For a dairy-free option, full-fat coconut cream cheese works well; mascarpone will make a richer center while plain softened butter will produce a denser filling — adjust dry crumbs to maintain firmness.
Q: How do I prevent sugar bloom on the chocolate?
A: Bloom forms from temperature swings or moisture. Store truffles in a cool (50°F–68°F / 10°C–20°C), dry place, avoid refrigeration condensation by using airtight containers, and temper chocolate to stabilize the cocoa butter.
Conclusion
If you’d like an alternate recipe source and inspiration while making these treats, check this detailed write-up: Chocolate Covered Gingerbread Truffles – SueBee Homemaker.
Chocolate Covered Gingerbread Truffles
- Total Time: 60 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
These chocolate covered gingerbread truffles are bite-sized pockets of warm spice wrapped in a glossy chocolate shell — perfect for gifting or a cozy night in.
Ingredients
- 10–12 gingerbread cookies (about 2 cups / 200 g)
- 8 oz (225 g) softened cream cheese
- 1/4 cup (50 g) powdered sugar
- 1/4 teaspoon ground ginger or cinnamon
- 12 oz (340 g) semisweet or dark chocolate
- 1 tablespoon butter or neutral oil
Instructions
- Pulse gingerbread cookies in a food processor to fine crumbs.
- Mix crumbs with cream cheese, powdered sugar, and ground spice until uniform.
- Scoop mixture into 1-inch balls and chill on a parchment-lined baking sheet for at least 1 hour.
- Melt chocolate with butter/oil in a microwave or double boiler until smooth.
- Dip chilled balls into melted chocolate and set on parchment to cool.
Notes
For best results, chill the truffles thoroughly and work in small batches while dipping to maintain temperature.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American