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Decadent Spiced Gingerbread Truffles with Creamy Chocolate Coating

Decadent Spiced Gingerbread Truffles with Creamy Chocolate Coating

These Decadent Spiced Gingerbread Truffles with Creamy Chocolate Coating are a no-bake holiday indulgence, combining warm spices and creamy chocolate for a delightful treat.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffle Mixture
  • 1 cup gingerbread cookies finely crushed
  • 1/2 cup cream cheese softened
  • 1/4 cup powdered sugar can substitute with alternative sweeteners
  • 1 teaspoon ground ginger adjust according to taste
  • 1 teaspoon ground cinnamon freshly ground offers the best flavor
  • 1/4 teaspoon ground nutmeg fresh can enhance richness
  • 1/4 teaspoon ground cloves or allspice if preferred
  • 1 tablespoon molasses dark corn syrup can substitute
  • 1 teaspoon vanilla extract use pure extract for best taste
For the Chocolate Coating
  • 8 ounces semisweet chocolate chopped
  • 1 tablespoon coconut oil optional
For Garnishing
  • extra crushed gingerbread cookies
  • cocoa powder or chopped nuts or sprinkles

Equipment

  • Food Processor
  • Mixing bowl
  • spatula
  • parchment-lined baking sheet
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Begin by finely crushing 1 cup of gingerbread cookies using a food processor or a rolling pin.
  2. In a medium bowl, combine the crushed gingerbread cookies with 1/2 cup of softened cream cheese.
  3. Incorporate 1/4 cup of powdered sugar, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/4 teaspoon each of ground nutmeg and ground cloves, 1 tablespoon of molasses, and 1 teaspoon of vanilla extract into the bowl.
  4. Cover the bowl and refrigerate the truffle mixture for about 30 minutes.
  5. Once chilled, roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
  6. Combine 8 ounces of chopped semisweet chocolate and 1 tablespoon of coconut oil in a microwave-safe bowl and melt in 30-second intervals.
  7. Dip each truffle into the melted chocolate, ensuring they are evenly coated.
  8. Roll the coated truffles in extra crushed gingerbread cookies or cocoa powder for a decorative finish.
  9. Refrigerate the truffles for another 30 minutes until the chocolate is solid.
  10. Store the truffles in an airtight container in the refrigerator.

Nutrition

Serving: 1truffleCalories: 100kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 50mgSugar: 4gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature and finely crushed for the best texture.

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