Ingredients
Equipment
Method
- Line a baking sheet with parchment paper and set aside.
- Place the gingerbread cookies in a food processor and pulse until you have fine crumbs. Measure out 2 cups of packed crumbs.
- In a large mixing bowl, combine the gingerbread cookie crumbs, softened cream cheese, molasses, ground ginger, cinnamon, nutmeg, cloves and vanilla extract.
- Use a spatula or your hands to mix until a soft, uniform dough forms and no streaks of cream cheese remain.
- Cover the bowl and chill the dough in the refrigerator for about 15 minutes, or until firm enough to roll.
- Using a small cookie scoop or spoon, portion the dough and roll into 1-inch balls. Arrange the truffles on the prepared baking sheet.
- Chill the rolled truffles for another 10–15 minutes to help them hold their shape while dipping.
- Add the white chocolate and optional coconut oil to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted.
- Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, letting excess drip off, then place back onto the parchment-lined baking sheet.
- Immediately sprinkle the tops with crushed gingerbread cookies before the chocolate sets.
- Refrigerate the tray for 20–30 minutes, or until the chocolate coating is firm.
- Serve the Gingerbread Truffles chilled or slightly cool, and store any leftovers in an airtight container in the refrigerator.
Notes
For a stronger ginger kick, add an extra pinch of ground ginger to the dough. You can also swap the white chocolate for dark or milk chocolate for a less sweet option, or decorate with festive sprinkles alongside the cookie crumbs.