Description
Soft, spiced gingerbread truffles coated in chocolate, perfect for holiday desserts or gifting.
Ingredients
1 cup gingerbread cake crumbs
4 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 oz semi-sweet chocolate, for coating
Optional: powdered sugar or crushed gingerbread for garnish
Instructions
1. Combine gingerbread crumbs, cream cheese, powdered sugar, ginger, cinnamon, and nutmeg; mix until smooth.
2. Roll mixture into 1-inch balls; chill 30 minutes.
3. Melt chocolate until smooth.
4. Dip chilled truffles into chocolate to coat.
5. Place on parchment; optionally sprinkle with powdered sugar or crushed gingerbread.
6. Refrigerate 15–20 minutes until chocolate sets.
7. Serve chilled.
Notes
Use dark, milk, or white chocolate for coating.
Add a pinch of cayenne for warmth.
Roll in nuts, sprinkles, or cocoa powder.
Make mini truffles for bite-sized treats.
Store in fridge for up to 1 week or freeze for longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10
- Sodium: 25
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
- Cholesterol: 15