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+ servings
A bowl of gingerbread truffles dipped in white chocolate.
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5 from 2 votes

Gingerbread Truffles

Gingerbread Truffles are a delicious treat, made with only 4 ingredients! They've got the great flavors of ginger snap cookies all dipped in white chocolate in a delicious bite sized treat, perfect for the holidays!
Prep Time30 minutes
Cook Time2 minutes
Chilling Time30 minutes
Total Time1 hour 2 minutes
Servings: 36
Calories: 119kcal

Ingredients

  • 16 oz gingersnap cookies
  • 8 oz cream cheese (softened)
  • 1/2 package almond bark, or vanilla bark (or about 1 cup white chocolate chips)
  • cinnamon (to garnish)
  • sprinkles (to garnish)

Instructions

  • In a food processor or blender, add your gingersnap cookies. Process until the cookies form into a fine crumb.
  • Add in the cream cheese and process until it's totally combined with the crumbs. Use a rubber spatula to combine if the food processor doesn't work.
  • Line a baking sheet with parchment paper or a silicone liner. 
  • Grab some of the cookie mixture and roll it into 1 to 1.5 inch balls. Place them on the baking sheet. 
  • Freeze the tray for about 30 minutes. 
  • Melt your almond bark according to package directions. 
  • Remove the tray from the freezer and carefully dunk your truffles one by one into the melted almond bark until they're completely covered. 
  • Place the truffles back onto the baking sheet and immediately sprinkle the tops with cinnamon or sprinkles.
  • Let chocolate set for about 10 minutes before serving. 
  • Truffles stay good in the fridge for 1 week. Truffles can be frozen up to 1 month. 

Notes

**I like my truffles a little smaller, the original recipe makes 24 truffles. You can decide how big you want them to be.

Nutrition

Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 85IU | Calcium: 16mg | Iron: 1mg