Are you looking for a delicious and unique holiday treat? Look no further than gingerbread truffles! These bite-sized treats are the perfect combination of spicy gingerbread and creamy white chocolate. Not only do they taste amazing, but they’re also incredibly easy to make and they are a no-bake dessert!
I absolutely love holiday baking but sometimes, I want a sweet holiday treat that doesn’t require baking.
Well my friends, that is why I love these Gingerbread Truffles so much!
These are a no-bake dessert that require minimal effort but have maximum flavor. These are the perfect treat to make and give as gifts or make for a family Christmas movie night at home.
And if you do happen to be serving these at your Christmas party, I am certain they will be a huge hit!
Want more gingerbread recipes? Check out our Gingerbread Pie, Gingerbread Cookie Bars, and our Gingerbread Cookie Cocktail.
Gingerbread Truffles Ingredients
You will need:
- Powdered Sugar
- White Chocolate Chips – melted
- Butter – softened
- Heavy Whipping Cream
- Vanilla
- Pepperidge Farm Gingerman Cookies – crumbled
- White Chocolate Almond Bark – Melted for dipping
- More Cookie crumbs to sprinkle on top of the Truffles
Frequently Asked Questions
How far in advance can I make these?
You can make these 1-2 days in advance. If you’re not serving immediately; line an airtight container with Parchment paper, and place the Truffles on the paper, seal the lid on the container, and place in the refrigerator until time to serve.
Can I make these to give as a gift?
Yes! These are perfect for giving as a gift for friend, family, and even neighbors. Give in a fun holiday dessert tin. These are also perfect for bake sales and Christmas parties.
Does almond bark contain almonds?
No. Almond Bark does not contain Almonds nor have anything to do with Almonds, but that’s what it’s called. You can find it on the baking Isle at your local market, where the other baking or melting chocolates are, typically in the Chocolate chip section.
How do I store leftovers?
For best results, store leftovers in the fridge in an airtight container.
How to Make Gingerbread Truffles
Place the Gingerman cookies in a blender or food processor, and pulse until the cookies are crumbs.
Melt the White Chocolate Chips in the microwave, and stir well to blend. (Be careful not to burn the chocolate).
Add the Powdered Sugar, Melted White Chocolate Chips, Butter, Vanilla and Heavy Whipping Cream and blend until well mixed, smooth and creamy.
Place the mixture in the refrigerator for 2 hours. When the 2 hours is up, remove the cookie mixture from the refrigerator.
Place the 6 squares of White Chocolate Almond bark in a microwave safe bowl, and microwave at 15 second intervals until the chocolate is melted and smooth.
Scoop the cookie mixture in 1-2 inch balls, and dip in the White Chocolate, covering the balls.
Place on a parchment-lined cookie sheet, and sprinkle with Crushed Cookie Crumbs. Continue making the cookie Truffle balls and dipping them in the chocolate until all the Truffle balls have been dipped and sprinkled.
Place the Truffles in the refrigerator to completely set the chocolate. After about 1 hour, the Truffles should be set.
Remove from the Parchment paper.
Serve and Enjoy!
How to Serve Gingerbread Truffles
Place these festive truffles on a fun holiday tray and serve them up alongside a cup of hot cocoa or milk. These are also perfect truffles to make for Santa on Christmas Eve!
Gingerbread Truffles
Equipment
Ingredients
- ¼ cup Powdered Sugar
- 1 cup of White Chocolate Chips – melted
- ¼ cup of Butter – softened
- 3 Tablespoons of Heavy Whipping Cream
- 1 teaspoon of Vanilla
- 6 Pepperidge Farm Gingerman Cookies – crumbled
- 6 squares of White Chocolate Almond Bark – Melted for dipping
- More Cookie crumbs to sprinkle on top of the Truffles
Instructions
- Place the Gingerman cookies in a blender or food processor, and pulse until the cookies are crumbs.
- Melt the White Chocolate Chips in the microwave, and stir well to blend. (Be careful not to burn the chocolate).
- Add the Powdered Sugar, Melted White Chocolate Chips, Butter, Vanilla and Heavy Whipping Cream and blend until well mixed, smooth and creamy.
- Place the mixture in the refrigerator for 2 hours. When the 2 hours is up, remove the cookie mixture from the refrigerator.
- Place the 6 squares of White Chocolate Almond bark in a microwave safe bowl, and microwave at 15 second intervals until the chocolate is melted and smooth.
- Scoop the cookie mixture in 1-2 inch balls, and dip in the White Chocolate, covering the balls.
- Place on a parchment-lined cookie sheet, and sprinkle with Crushed Cookie Crumbs. Continue making the cookie Truffle balls and dipping them in the chocolate until all the Truffle balls have been dipped and sprinkled.
- Place the Truffles in the refrigerator to completely set the chocolate. After about 1 hour, the Truffles should be set.
- Remove from the Parchment paper.
- Serve and Enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.