no bake gingerbread truffles;
A white chocolate truffle with a creamy gingerbread filling.
Oven Temp: -
Servings: 30
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Ingredients
- 1 5.25 oz gingersnaps (I use Ana's Swedish Thins)
- 3 oz cream cheese room temperature
- 12 oz white chocolate coating
- sprinkles, or reserve one crushed gingersnap cookie for topping
Instructions
- In a food processor, add the gingersnap cookies and pulse until fine crumbs are formed. Set aside crumbs from one cookie if using as topping.
- Add the gingersnap crumbs to a small bowl and add the cream cheese. Mix to combine until a thick paste has formed.
- Using a cookie scoop, or a tablespoon measuring spoon, scoop out 1 Tbsp of the filling mixture, and roll into a ball. Lay onto a parchment paper lined baking sheet while repeating until mixture is entirely used up.
- Melt chocolate according to package instructions. I typically will melt in a microwave safe bowl, heating in 30 second increments until most of the chocolate is melted. Stir to allow the last clumps to melt from the residual heat of the rest of the chocolate. If chocolate is too thick, consider adding some vegetable shortening or coconut oil to thin it out. (Note, adding coconut oil may add a mild coconut flavor).
- Take a ball of filling, and coat in white chocolate. Using two forks, place the ball in white chocolate and cover with chocolate. Lift using one fork, tapping the excess chocolate, and then use the other fork to push the truffle onto a parchment paper lined baking sheet.
- Top the truffle with any toppings before it fully sets. Place sprinkles or use reserved cookie crumble as topping.
- Repeat this process for remaining truffle filling. It's ok if they have feet or little pools of chocolate--you can trim these with a knife later.
- Allow to harden, at least half an hour or until dry. Using a sharp knife, trim any excess chocolate that's collected at the bottom of the truffles.
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