Quick Gingerbread Truffles are the easiest and cutest No-Bake Christmas dessert. Gingerbread Truffles are one of the best Christmas Truffles of the season. It's that beautiful time of the year again when its all about Truffles. Have you tried my Dark Chocolate Peppermint Truffles or Peppermint Oreo Truffles or Sugar Cookie Truffles or White Chocolate Lemon Coconut Truffles or White Chocolate Mint Oreo Truffles?
These Gingerbread Truffles are so easy desserts. All you got to do is combine Gingersnap crumbs with cream cheese, make small truffle balls and freeze them. Then coat them in white chocolate and serve!
Taking about Gingerbread, have you tried my No-Bake Gingerbread Cheesecake or Moist Homemade Gingerbread Loaf yet? Gingerbread is my favorite flavor for Christmas apart from Eggnog.
It's so wonderful that this time of the year, all you get to see are Peppermint. Gingerbread, Eggnog, and Chocolate desserts, the moment you open any social media handle. People love baking at this time of the year and these four are obviously everyone's first choices. And why not! It's finally the end of the year and it's time to just forget everything and drop every concern and just whip up the cutest desserts in the kitchen.
Today I made these Gingerbread Truffles with my boys. When it comes to cute desserts, I always turn towards them. They seem to have the cutest ideas which I love so much. Today I made these Truffles with them. It was so much fun. We started out by making the Gingersnap crumbs. And they won't let me use the food processor. So, I actually had to take the Gingersnap cookies in a zip lock bag, seal it and hand it to them along with a rolling pin. And they pounded these cookies to crumbs for me! 🙂
Then we took turns in making small truffle balls!
They even tried coating these with chocolate but they weren't perfect at it, so I finished the rest.
The best thing about coating truffles with white chocolate is that it needs extra time to set. White chocolate sets perfectly even at room temperature so it was like just seconds after coating the truffles with chocolate, they were ready to be eaten. I dusted the top with some Cinnamon Sugar for that extra sweetness and it was AMAZING!
Seriously! These Quick Gingerbread Truffles are beyond delicious...
Ingredients needed to make Quick Gingerbread Truffles
- 2 cups Gingersnap cookies crumb
- 8 oz Cream Cheese (softened)
- White Melting Wafers (10oz)
- Cinnamon sugar for dusting on top (optional)
How to make Quick Gingerbread Truffles
First, make the gingersnap cookies crumb. To make the crumb, take the Gingersnap cookies in a ziplock bag. Seal it and pound it using a rolling pin, until you get the crumbs. You can alternatively, use a food processor to pulse the Gingersnap cookies.
Make sure you're using hard store-bought Gingersnap cookies. Do not use freshly baked Gingersnap cookies. If you're using homemade cookies it should be at least a day old.
Combine the Gingersnap crumbs with Cream Cheese.
Make small tablespoon-size Truffle balls. Roll it between your Palms to get an even round shape.
Place them on a silicone mat lined dish. Freeze for 30-45 minutes.
Meanwhile, Melt the White Melting Wafers in the oven at 30 seconds bursts. If it's not melting properly, then add a few drops of coconut oil and then melt it.
Whisk it until it gets smooth and creamy.
Remember to melt the White Melting Wafers only 5-10 minutes before you're about to get the truffles out. White Chocolate will harden up quickly even if kept at room temperature and then you will have to do everything again.
Now, get the Truffles out and dip them in melted white chocolate. Dip these once with a fork and then roll and coat the other side.
For an even and smooth layer of white chocolate, quickly take them out from the chocolate, tap the fork at the edge of the plate to drip off the excess chocolate, and then slide it slowly on a silicone mat lined plate using a toothpick or knife.
Dust the top of the truffles with some Cinnamon Sugar. To make Cinnamon Sugar, just combine some brown sugar with some ground Cinnamon. Mix until combined. Dust over the truffles and serve.
How to make Quick Gingerbread Truffles ahead of time?
You can make these Gingerbread Truffles ahead of time. You can make the truffle balls, wrap them individually with aluminum foil, and freeze it for 3 months in an air-tight freezer-friendly zip-lock bag.
Before you serve this, thaw them overnight in the refrigerator, coat with white chocolate, and then serve. Thawing the Truffles before serving will make sure that the inside of it is not hard and frozen while bitten into.
How to store Gingerbread Truffles?
To store Gingerbread Truffles in the freezer, wrap these up individually with an aluminum foil and store them in a freezer friendly zip lock bag. These will stay fresh for up to 3 months.
You can also store Truffles in the Refrigerator. Wrap these Truffles up using a plastic food wrap and store them in a clean and dry air-tight container. This will stay fresh in the refrigerator for up to 1 week.
So, this is how you make these Quick Gingerbread Truffles. I hope you liked this recipe and shall make them soon. If you happen to make these truffles, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Quick Gingerbread Truffles (just 3-ingredients)
- 2 cup Gingersnap Crumbs
- 8 oz Cream Cheese softened
- 10 oz White Melting Wafers
- To make the Gingersnap Crumbs take the Gingersnap cookies in a plastic zip-lock bag. Pound it using a rolling pin.
- Combine the Gingersnap crumbs with Cream Cheese. Mix well until combined. Use a tablespoon scoop to scoop out a small truffle ball. Roll it between your palms to even out the shape. Place them on a silicone mat lined tray. Freeze these for 30-45 minutes.
- When you're about to take the truffles out, just 4-5 minutes before, melt the White melting Wafers in the oven at 30 seconds bursts. Add a few drops of coconut oil if it's not melting to be smooth and creamy.
- Dip the Truffles in the melted white chocolate, toss and coat all sides. Take it out and tap the edge of the spoon onto your plate to drip off the excess chocolate. Slide it gently using a toothpick or knife onto a silicone mat lined tray. Refrigerate until served.
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