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Gingerbread Truffles

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Prep Time 30 minutes
CHILLING TIME 45 minutes
Total Time 1 hour 15 minutes
Servings 24 Truffles

Ingredients
  

  • 2 cups gingerbread cookies or gingersnaps finely crushed
  • 4 oz cream cheese softened
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1½ cups white chocolate chips or milk/dark chocolate chips

Instructions
 

  • Crush gingerbread cookies into fine crumbs and transfer to a mixing bowl.
  • Add cream cheese, molasses, ginger, cinnamon, cloves, nutmeg, and salt; mix until smooth and fully combined.
  • Cover and refrigerate mixture for 30 minutes.
  • Roll mixture into small bite-sized balls and place on a parchment-lined tray.
  • Chill rolled truffles for 15–20 minutes.
  • Melt chocolate gently until smooth.
  • Dip chilled truffles into melted chocolate, coating fully, and return to parchment.
  • Let chocolate set at room temperature or refrigerate until firm.
  • Serves

Notes

Chill mixture if it feels too soft before rolling.
Do not overheat chocolate, especially white chocolate.
Truffles can be made ahead and stored chilled for up to 7 days