Gingerbread Truffles White Chocolate (Print Version)

Creamy gingerbread truffles rolled in white chocolate with warm spices for the ultimate festive bite.

# Ingredients:

→ Truffle Base

01 - 10.6 ounces gingerbread cookies, crushed into fine crumbs
02 - 4.2 ounces cream cheese, softened
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1 teaspoon vanilla extract

→ Coating

07 - 8 ounces white chocolate chips or melting wafers

→ Optional Toppings

08 - Festive sprinkles
09 - Crushed gingerbread cookies
10 - Ground cinnamon for dusting

# Steps:

01 - Process the gingerbread cookies in a food processor until they reach a fine crumb consistency. Alternatively, place cookies in a sealed zip-top bag and crush with a rolling pin until finely ground.
02 - In a large mixing bowl, combine the crushed cookies, softened cream cheese, ground cinnamon, nutmeg, ground cloves, and vanilla extract. Mix thoroughly with a spatula or clean hands until a cohesive, sticky dough forms.
03 - Scoop approximately 1 tablespoon of dough and roll between your palms to form uniform balls. Arrange on a parchment-lined baking sheet and repeat until all dough has been used.
04 - Refrigerate the tray of truffles for at least 30 minutes or freeze for 15 minutes until firm enough to coat.
05 - Place white chocolate chips or melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until completely melted and smooth. Using a fork, dip each chilled truffle into the melted chocolate, allowing excess to drip off. Return coated truffles to the parchment-lined sheet. While the coating is still wet, add festive sprinkles, crushed gingerbread, or a dusting of cinnamon as desired.
06 - Allow the chocolate coating to set fully at room temperature, or refrigerate briefly to speed up setting. Once set, the truffles are ready to serve or store in an airtight container.

# Notes:

01 - For best flavor, use high-quality gingerbread cookies. Ensure truffles are well chilled before dipping to prevent crumbling when coated in chocolate.

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