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