Gingerbread Truffles
These Gingerbread Truffles are made using only three ingredients! They are super simple and easy to make.
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Gingerbread
Gingerbread and Christmas go hand in hand, don’t they? I don’t think Christmas would be the same without overindulging in some gingerbread loaves, gingerbread houses and these gingerbread truffles.
I only have one other truffle recipe on my blog, my Biscoff Truffles, which is an absolute travesty that I am trying to correct. What better way to fix that problem than with these Gingerbread Truffles?
There is something utterly delicious and festive about the warming flavour of gingerbread, especially when it is so cold and snowy outside.
Related Recipes
Caramel and Gingerbread Muffins
Cream Cheese
I used cream cheese in these truffles, instead of condensed milk, like I did with my Biscoff Truffles. Any cream cheese or mascarpone will work perfectly for this recipe.
The cream cheese softens the crushed ginger biscuits to create a lovely soft gingerbready texture in the centre of these truffles.
Chocolate
I coated these truffles in white chocolate but milk or dark chocolate will work perfectly too. White Chocolate is my absolute favourite and I use it whenever I can.
Decoration
I didn’t want to go too overboard with the decoration. I dipped each truffle into white chocolate and sprinkled over some ginger biscuit crumbs, super quick and easy.
You could decorate them with some mini gingerbread men sugar decorations, or you could do a drizzle of chocolate. The possibilities are endless.
Storage
Because these truffles are made using cream cheese they need to be stored in the fridge. Pop them into an airtight container and into the fridge and they will last up to five days.
Truffle Recipe Requests
So, as you can see, my blog is seriously lacking in truffle recipes, if you have any truffle flavour requests or even recipe requests you can let me know here.
Alternatives
You can coat these truffles in any flavour of chocolate you want, it doesn’t need to be white.
For the cream cheese you can use branded or unbranded, either will work perfectly.
Equipment
Rice Ball Mould – fab for making the perfect-shaped truffles
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Gingerbread Truffles
Ingredients
To Make the Gingerbread Truffles
- 250 g Ginger Nuts
- 250 g Soft Cheese
- 400 g White Chocolate
Instructions
To Make the Gingerbread Truffles
- Line a baking tray with baking parchment and leave to one side.
- Crush the gingernut biscuits to a fine crumb, this can either be done in a food processor or by hand.
- Place the ginger nut biscuit crumbs in a large bowl and add the cream cheese.
- Mix both ingredients together until they are completely combined.
- Portion the truffle mixture out, you should get between 15-20 truffles depending on how large you make them. Place them onto your lined baking tray.
- Put the truffles into the fridge for an hour to set.
- Once the truffles have chilled remove from the oven and melt the white chocolate in a heatproof bowl in the microwave. Stir it regularly to ensure it doesn't burn.
- Dip each truffle into the white chocolate and coat completely. Remove from the chocolate and place back onto the baking tray.
- Crush a ginger nut biscuit over the top of the truffles to decorate.
- Pop the truffles back into the fridge until the chocolate has set.
Notes
- These Gingerbread Truffles will last in the fridge for up to 5 days.
- I used a tablespoon to portion these truffles.