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