Gingerbread Truffles are spicy bite-sized confections, not really a candy and not really a cookie, made of baked gingerbread mixed with cream cheese frosting, then wrapped in a blanket of chocolate. A drool-worthy sweet treat for holiday entertaining.
I love truffles and usually make either my Key Lime Truffles, being a south Floridian, or my Kahlua Truffles, to satisfy my coffee addiction. This year I thought I would try something just a little different – a gingerbread truffle.
These are super easy to make, the hardest part is making or purchasing gingerbread. If you want to bake your own, I’ve got a tasty spicy gingerbread recipe on the blog, you can purchase a boxed mix and bake or purchase a prepared one from the bakery. The rest is a piece of cake! (or should I say bread?) lol
This was a new recipe and took a little trial and error but finally came up with the right ingredients to make it work. The gingerbread had to be mixed with something to help hold it together. And what goes good with gingerbread? Of course, yummy, creamy cream cheese frosting. Just whip up some cream cheese, butter, eggnog for a holiday flavor and some confectioner’s sugar. This is added to the crushed gingerbread for the perfect consistency to roll into balls.
Frequently asked questions about truffles
What’s the best chocolate for truffles?
I like to use semi-sweet or dark chocolate which makes a richer chocolate. You can also use milk chocolate for a sweeter version but the milk will have to be reduced due to the softer nature of the chocolate.
How long will truffles last?
Mine never last very long in my house but they will keep for 1-2 weeks at room temperature or up to 6 months in the freezer.
Do I need to refrigerate truffles?
Most truffles do not need to be refrigerated but they must be kept at a cool room temperature and away from sunlight. The exception is if there is cream in the mixture. If there is, they should be stored in the refrigerator wrapped in a paper towel and sealed in a ziploc bag. This will keep the excess moisture from ruining your delicious treat.
Easy how to steps
- Place cream cheese and butter in the mixing bowl of your electric mixer.
- Cream until nice and light.
- Add eggnog or vanilla extract and confectioner’s sugar.
- Beat until light and glossy.
- The frosting should have a nice spreadable consistency.
- Crumble gingerbread with your fingers.
- Add frosting a tablespoon at a time until it holds together when pinched with your fingers.
- Roll into balls.
- Place balls on a cookie sheet lined with a silicone mat or parchment paper. Freeze or chill in refrigerator for an hour or two.
- Melt chocolate in the microwave in 30 second increments, stirring in-between until smooth.
- Dip each gingerbread ball in chocolate (dark or white) then add sprinkles if desired.
You can also drizzle the dark chocolate covered balls with white chocolate then add sprinkles. Don’t they look so pretty and Christmassy?
Add these delightful little Gingerbread Truffles to your cookie trays or gift to friends and family in a cute mug, baking pan or even a gift box. Enjoy!
More Christmas recipes
Chocolate Toffee Crunch is cooked up quickly in the microwave then topped with dark chocolate and sprinkled with pecans and sea salt. It’s a sweet & salty combination that’s perfect for a snack or as a holiday gift.
S’mores Christmas Crack has all the deliciousness of s’mores wrapped up in a Christmas Crack package. Great for a snack and holiday gifts too!
Stroopwafel Chocolate Fudge is a smooth, rich and creamy treat that takes only 10 minutes to make. Great for holiday tins and a homemade gift right from your kitchen.
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- 1 baked gingerbread broken into pieces
- 4 oz cream cheese softened
- 2 Tablespoons butter softened
- 1 Tablespoon eggnog or ½ teaspoon pure vanilla extract
- 1 cup confectioner’s sugar
- 3.5 oz semi-sweet or dark chocolate bar
- 3.5 oz white chocolate bar optional
Cream Cheese Frosting
- Cream butter and cream cheese with an electric mixer until light and fluffy.
- Continue beating and add eggnog or vanilla extract.
- Turn mixer to lower setting and add in confectioner’s sugar, a little at a time.
- Turn mixer to a higher speed and whip until fluffy.
- Crumb gingerbread with fingers until you have very small pieces
- Add 2 tablespoons of the cream cheese frosting and add more as needed so that gingerbread will roll into a ball and hold its shape. (I added about 4 tablespoons)
- Form into small balls by rolling in hands and place on a parchment or silicone mat lined cookie sheet.
- Place in refrigerator for about an hour to make them easier to work with.
- Break semi-sweet or dark chocolate bar into small pieces and place in microwave safe bowl or measuring cup.
- Microwave on high in 30-second increments, stirring in-between, until completely melted.
- Remove gingerbread from refrigerator and dip each gingerbread ball into chocolate. I found it was easier to use a spoon and just drop in and scoop out with spoon.
- If you are decorating with sprinkles, sprinkle immediately upon removal from chocolate.
- Continue until all balls have been coated.
- At this point you can also melt white chocolate and drizzle over the dark chocolate then apply sprinkles. This is totally optional. You can also coat gingerbread with only white chocolate if that is your preference.