Gingersnap Truffles Recipe
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.
- 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
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
- Prepare Cookie Crumbs: Place 16 ounces of gingersnap cookies in a food processor or high-speed blender and process until finely ground into crumbs.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Set Chocolate: Refrigerate the coated truffles for 15 to 20 minutes, or until the chocolate is fully set.
- 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
Find it online: https://tastybella.com/gingersnap-truffles-recipe/
