Gingerbread Truffles
Delightful bite-sized confections that combine gingerbread flavors with a creamy center, coated in white chocolate—perfect for holiday celebrations or as thoughtful gifts.
Ingredients
For the truffles
- 100 g gingerbread cookies
- 60 g full-fat cream cheese Softened
- 150 g white chocolate, broken into pieces For coating
- festive sugar sprinkles Optional, for decorating
Instructions
Preparation
- Crush the gingerbread cookies into fine crumbs.
- Tip the crumbs into a medium bowl and stir in the cream cheese until fully combined.
- Scoop about 1 tablespoon of mixture and roll into a ball. Place on a freezer-proof plate.
- Repeat to make 9 truffles, then freeze for 30 minutes.
Coating
- Set a cooling rack over a sheet of baking paper.
- Melt the white chocolate.
- Using 2 forks, coat each chilled truffle in the melted chocolate, letting excess drip off, then place on the cooling rack.
- (Optional: add festive sprinkles right after coating.)
- Refrigerate for 30 minutes, or until set.
Serving
- Carefully pop truffles off the rack and serve.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage, layered between parchment paper.