Gingerbread Truffles Recipe - Indulge in the cozy flavors of the season! These bite-sized wonders combine the warmth of gingersnap cookies, the creaminess of cream cheese and Nutella, and a hint of ginger, all enveloped in a delightful chocolate coating. Perfect for holiday gatherings or as a homemade gift, these truffles are a delicious way to embrace the spirit of the holidays. Get ready to fall in love – one bite at a time!
1(24-oz)package chocolate almond bark or chocolate candy coating
Instructions:
In the bowl of an electric stand mixer combine cookie crumbs, cream cheese, Nutella, and ground ginger.
Shape into 1-inch balls and refrigerate for 30 minutes.
Melt chocolate almond bark according to package directions.
Remove balls from refrigerator and dip into the chocolate almond bark.
Place dipped balls on parchment or wax paper and let sit until set.
Notes:
You can use gingersnap or gingerbread cookies.
If you don't have a food processor, you can put all of the cookies in a gallon-sized resealable bag and smash them/roll them with a rolling pin.
You can make these truffles several days in advance and store them in an air-tight container until you are ready to serve them.
I use chocolate candy coating or chocolate almond bark.
You can make your own candy coating with 1 cup of chocolate chips and 1 tsp coconut oil. Melt the chocolate and oil in the microwave on in a double boiler until melted.
Can substitute white candy coating or white chocolate chips.
Feel free to adjust the spices in the truffles.
cinnamon
allspice
nutmeg
Top the balls with extra cookie crumbs or sprinkles.
Decorate the balls with any color sprinkles – Christmas, Valentine, birthday sprinkles, or your favorite team colors.
Add a sprinkle of flaky sea salt for a sweet and salty treat.
This recipe makes about 30 balls, depending on how big you make the balls.
This candy can be easily frozen, stored in the refrigerator, or at room temperature if you’ll be eating them within a day or two.
The truffles will last about a month stored in the refrigerator.