Gingerbread Truffles With Cocoa
These Gingerbread Truffles With Cocoa are a no-bake, bite-sized holiday treat combining warm spices and rich chocolate—perfect for gifting or indulging yourself!
Servings: 12 servings
Ingredients
- 1 cup gingerbread cookies crushed
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
- cocoa powder for dusting
Instructions
Prepare the Cookie Crumbs
- Start by crushing 1 cup of gingerbread cookies into fine crumbs. Use a food processor or place the cookies in a sealed plastic bag and crush with a rolling pin until finely ground.
Make the Truffle Filling
- In a mixing bowl, combine the softened cream cheese and powdered sugar using an electric mixer or whisk until smooth and creamy. Add ground ginger, cinnamon, nutmeg, and vanilla extract. Mix well. Fold in the crushed gingerbread cookies until fully combined.
Chill and Shape
- Cover the bowl and refrigerate the mixture for about 30 minutes to firm up. Use a spoon or small cookie scoop to portion out and roll into 1-inch balls. Place on a parchment-lined baking sheet. Refrigerate for 15-20 minutes to set before dipping.
Melt the Chocolate Coating
- Gently melt dark chocolate chips and coconut oil together in a double boiler or microwave-safe bowl, stirring frequently until smooth and glossy.
Dip the Truffles
- Dip each truffle ball into the melted chocolate, coating completely. Let excess chocolate drip off, then return to the parchment-lined tray. Chill in refrigerator for 30 minutes or until chocolate is set.
Dust with Cocoa Powder
- Just before serving, dust the truffles lightly with cocoa powder using a fine sieve or sifter for a matte finish and extra flavor.
Equipment
- Mixing bowls
- Food processor or rolling pin
- Electric mixer or hand whisk
- Double boiler or microwave-safe bowl
- Baking sheet lined with parchment paper
- Spoon or small cookie scoop
- Fine sieve or sifter
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Chill the truffle mixture before shaping to reduce stickiness and help hold shape.
- The cocoa powder dusting is optional but adds a professional look and balanced flavor.
- For a festive touch, sprinkle crushed candy canes or edible gold dust on the chocolate before it sets.
- Store leftover truffles in an airtight container refrigerated for up to one week or freeze for up to 2 months.
