Gingerbread Truffles
Servings 24 truffles
Gingerbread Balls are everything you love about the classic holiday cookie in truffle form! The filling is made with spicy gingersnaps, creamy cookie butter, sugar, and spices and then dipped in decadent white chocolate!
Ingredients
- 1½ cups gingersnap cookie crumbs about 29 cookies
- 1½ cups cookie butter or biscoff spread
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
- 2 cups white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add the gingersnap cookies to a food processor and pulse until a fine crumb forms.
- Add the cookie butter, powdered sugar, and spices to the food processor and pulse until fully combined.
- Use a medium cookie scoop to portion out the mixture and roll into balls with your hands and place on the prepared cookie sheet and chill for 1 hour.
- Add the chocolate chips and coconut oil to a medium bowl and microwave on 30-second intervals, stirring between each on until smooth.
- Dip the balls in the white chocolate to coat and transfer back to the baking sheet to set. Sprinkle with sprinkles before the chocolate hardens, if desired.
Notes
- These can be stored at room temperature in an airtight container for up to 2 weeks or frozen for up to 3 months.
- White chocolate melting wafers may also be used.
- The cinnamon and ginger can be increased for an even spicier truffle, but I would not use more than 1 teaspoon of each.
Nutrition
Calories: 220kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 61mg | Potassium: 67mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Find it online: www.sugarandsoul.co/gingerbread-truffles/