3 Ingredient Gingerbread Truffles
WAIT!!!
It’s not too late to make these, especially if you forgot to get a host gift for the holidays this week!
Forget “regifting” that bottle of wine from last year, these are mucho better and super de dupery simple to make.
All you need is a box of cookies and a brick of cream cheese. I told you. Could these be any easier? Uh. NO.
I used two types of “dippity dos” for these babies. A dark chocolate and a white chocolate. The reason you are not seeing the dark chocolate ones in this post is because THEY WERE ALL GONE by the time I unleashed my camera.
It was definitely a week of horsing around in the kitchen and I have dipped and topped what seems like a bajillion of these truffles. They truly are delicious and perfect to pack up and take on the road this holiday season.
Now, if you love gingerbread cookies as much as I do, stop what you’re doing right now and get movin’. These NO BAKE, NO BRAINER truffles have that wonderfully delicious flavour of a gingerbread cookie and the soft texture of a truffle that melts in your mouth. I mean, have a look….the word “ethereal” comes to mind when I gawk at these.
Since most holiday cookies take time to make, these three ingredient truffles are such a nice change of pace. One word of advice. I taste tested these way too many times during the process and by the time I was finished making them, I wished I had doubled the recipe. Which is absolutely doable by the way. Next time I make them, I will stow a few away in the freezer for a later date. They keep up to two months (but will never last that long with me around)
These truffles don’t require a homemade cookie base BUT if you happen to have any lying around, go ahead and use them instead of store bought. Either way, you’re going to end up with a pretty darn impressive finished product.
After I made BATCH #1, I went ahead and made a second batch with a slight twist. You guys know how much I like to tweak things, right? All I did was add one tablespoon of cocoa powder to the mixture and voila, chocolate gingerbread truffles. As always, my tip is to use your noggin. Adding your own ingredients to the basic recipe is going to garner you a unique treat. 
A holiday must have, and perfect little “pop” in your mouth sweet. Enjoy !
- 1½ cups gingersnap cookie crumbs (250g box)
- 4 oz cream cheese, (half a brick) softened to room temperature
- 4 - 5 oz chocolate, white or dark chocolate is fine - (I used white melting wafers for these)
- garnishes - crushed gingersnap cookies, pistachios or sprinkles
- Line a baking sheet with parchment paper and set aside.
- In a food processor, blend your cookies until they become very fine crumbs. Add in cream cheese and mix until fully combined. The dough should be moist enough to hold together when you press it into a ball.
- Shape the dough into 1-inch balls and place onto parchment lined baking sheet. I use a one tablespoon size cookie scoop to form the balls. Freeze for about 30 minutes.
- When balls have set, prepare the coating by melting your white chocolate in a microwave-safe bowl or on the stovetop in a double boiler, stirring periodically to ensure no clumps remain.
- Using a toothpick or fork, dip each ball into melted chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with a garnish of your choice. Repeat until all truffles have been coated.
- Refrigerate for ~15 minutes, or until the chocolate has set.
- Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.
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