Description
Warm, spiced, and decadently chocolatey truffles made from gingerbread cookies and cream cheese, covered in dark chocolate. A perfect holiday treat.
Ingredients
Scale
- 1 cup gingerbread cookies, finely crushed
- 8 oz (227 g) cream cheese, softened
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 8 oz (227 g) dark chocolate, chopped
- 1 tablespoon coconut oil or vegetable oil
- Sprinkles or crushed nuts for coating (optional)
Instructions
- In a mixing bowl, combine the crushed gingerbread cookies and softened cream cheese. Mix well until fully combined.
- Add in the cinnamon, ground ginger, nutmeg, and cloves to the mixture and mix thoroughly.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Chill for about 30 minutes.
- Melt the dark chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each chilled truffle into the melted chocolate, allowing the excess to drip off. Optionally, roll in sprinkles or crushed nuts while the chocolate is still wet. Refrigerate until the chocolate is set.
Notes
Store in an airtight container in the refrigerator for up to 10–14 days, or freeze for longer storage. Use high-quality chocolate for the best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 116
- Sugar: 4g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.3g
- Protein: 1.3g
- Cholesterol: 30mg