Gingersnap Truffles Recipe

Introduction

Gingersnap Truffles combine the warm, spicy flavors of ginger, cinnamon, and nutmeg with creamy cream cheese and rich chocolate. These bite-sized treats are perfect for holiday gatherings or any time you want a festive, indulgent dessert.

Ingredients

• 16 ounces gingersnap cookies
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups milk chocolate chips

Instructions

1. Step 1: Place the gingersnap cookies in a food processor or high-speed blender and process until finely ground into crumbs.
2. Step 2: Combine the cookie crumbs with ground ginger, cinnamon, and nutmeg. Stir well to evenly distribute the spices.
3. Step 3: Add the softened cream cheese and vanilla extract to the spiced crumbs. Blend until a smooth, cohesive dough forms.
4. Step 4: Roll the mixture into about 36 small, bite-sized balls (roughly 1 tablespoon each). Place them on a waxed paper–lined baking sheet and refrigerate for 30 minutes until firm.
5. Step 5: Melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and fully melted. Be careful not to overheat.
6. Step 6: Using a fork or skewer, dip each chilled truffle into the melted chocolate, letting excess drip off. Place the coated truffles back on waxed or parchment paper.
7. Step 7: If any spots are not fully coated, drizzle or spread a little extra chocolate over them with a spoon or spatula.
8. Step 8: Refrigerate the truffles for 15 to 20 minutes until the chocolate is set. Serve chilled or at room temperature.

Tips & Variations

• Use dark chocolate instead of milk chocolate for a richer flavor.
• Add finely chopped crystallized ginger to the dough for extra zing.
• Substitute cream cheese with mascarpone for a creamier texture.
• Roll the finished truffles in crushed toasted nuts or cocoa powder for added texture.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, bring them to room temperature for about 10 minutes before serving. Reheat is not recommended as it may affect the texture of the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, you can prepare the truffles up to a week in advance and store them in the refrigerator. Just keep them in an airtight container to maintain freshness.

Can I use another type of cookie instead of gingersnaps?

While gingersnaps give the signature spicy flavor, you can experiment with other crisp cookies like graham crackers or speculoos for a different twist.

Gingersnap Truffles Recipe

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Delight in these luscious Gingersnap Truffles, combining the warm spices of gingersnap cookies with creamy cream cheese and a smooth milk chocolate coating. These bite-sized treats are perfect for holiday gatherings or any time you crave a spiced, chocolaty indulgence.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 36 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 16 ounces gingersnap cookies
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract

Chocolate Coating

• 2 cups milk chocolate chips

Instructions

1. Prepare Cookie Crumbs: Place 16 ounces of gingersnap cookies in a food processor or high-speed blender and process until finely ground into crumbs.
2. Mix Spices: Combine the cookie crumbs with 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Stir until spices are evenly distributed.
3. Add Cream Cheese and Vanilla: Add 8 ounces softened cream cheese and 1 teaspoon vanilla extract to the crumb mixture. Blend thoroughly until a smooth, cohesive dough forms.
4. Shape Truffles: Roll the dough into approximately 36 small, bite-sized balls (about 1 tablespoon each). Place them on a waxed paper–lined baking sheet and refrigerate for 30 minutes or until firm.
5. Melt Chocolate: Place 2 cups milk chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until fully melted and smooth, taking care not to overheat.
6. Coat Truffles with Chocolate: Using a fork or skewer, dip each chilled truffle into the melted chocolate, letting excess drip off. Return the coated truffles to the waxed paper or parchment for setting.
7. Touch Up Coating: If any areas are not fully coated, drizzle or smear a small amount of melted chocolate over exposed spots using a spoon or spatula.
8. Set Chocolate: Refrigerate the coated truffles for 15 to 20 minutes, or until the chocolate is fully set.
9. Serve and Store: Serve the truffles chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

• Ensure cream cheese is softened to room temperature for easy mixing.
• Use waxed or parchment paper to prevent truffles sticking while setting.
• Adjust the spices to your taste for a more or less intense gingery flavor.
• Be cautious not to overheat chocolate to prevent burning and seizing.
• If you prefer darker chocolate, semi-sweet or dark chocolate chips can be used instead of milk chocolate.
• These truffles can be stored refrigerated for up to a week; allow them to come to room temperature slightly before serving for best flavor and texture.

Keywords: Gingersnap Truffles, spiced truffles, chocolate truffles, holiday desserts, cream cheese truffles