Gingerbread Truffles Recipe

Introduction

These Gingerbread Truffles capture the warm, spicy flavors of the holidays in a rich, creamy treat. Combining classic gingerbread spices with smooth chocolate and crunchy gingersnaps, they’re perfect for festive gatherings or gifting.

Ingredients

• 2 tsp. ground allspice
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. kosher salt
• 16 oz. semisweet chocolate, chopped
• 1 cup (235 ml) heavy cream
• 1 1/2 cups (170 g) finely crushed gingersnaps (about 26 cookies)
• 9 oz. white chocolate, chopped
• 1 tbsp. vegetable oil

Instructions

1. Step 1: In a medium bowl, whisk together allspice, cinnamon, ginger, cloves, nutmeg, black pepper, and salt. Add the chopped semisweet chocolate on top of the spices.
2. Step 2: Heat the heavy cream in a small saucepan over low heat until it gently simmers, but does not boil. Pour the cream over the chocolate and spice mixture. Let it sit for 5 minutes, then whisk until smooth and fully combined. Pour the mixture into an 8″x8″ baking pan and smooth the surface evenly. Press plastic wrap directly onto the surface and refrigerate until firm, about 1 hour.
3. Step 3: Place the crushed gingersnaps in a small bowl. Line a rimmed baking sheet with parchment paper.
4. Step 4: Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded tablespoons of the chocolate mixture. Toss each scoop in the gingersnap crumbs to coat. Roll between your palms to form balls, then roll in crumbs again. Transfer the coated truffles to the prepared baking sheet.
5. Step 5: With the remaining chocolate mixture, scoop 8 more tablespoons and roll each between your palms to form uncoated balls. Place these on the baking sheet as well. Freeze all the truffles until firm, at least 30 minutes.
6. Step 6: In a small heatproof bowl, microwave the white chocolate and vegetable oil in 20-second increments, stirring after each, until melted and smooth.
7. Step 7: Working one at a time, dip each chilled uncoated ball into the melted white chocolate, spooning chocolate over to fully coat. Return each coated truffle to the baking sheet. Sprinkle crushed gingersnaps on top. Repeat with all 8 uncoated balls.
8. Step 8: Transfer remaining white chocolate to a piping bag fitted with a 1/4-inch tip (or use a plastic bag with a corner cut off or a squeeze bottle). Drizzle the white chocolate over the 8 crumb-coated truffles.
9. Step 9: Refrigerate all the truffles until firm, at least 30 minutes or up to overnight.
10. Step 10: To make ahead, store truffles in an airtight container in the refrigerator for up to 1 week.

Tips & Variations

• Use finely crushed gingersnaps for an even coating; pulse in a food processor for best results.
• For extra flair, sprinkle a pinch of sea salt on the white chocolate coating before it sets.
• Try substituting the black pepper with a pinch of cayenne for a subtle spicy kick.
• If you prefer, coat all the truffles in white chocolate or all in gingersnap crumbs for uniform appearance.
• Use high-quality chocolate for the best flavor and smooth texture.

Storage

Store the gingerbread truffles in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for a few minutes to soften slightly. If frozen, thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semisweet chocolate with dark or milk chocolate depending on your preference. Keep in mind this will alter the sweetness and flavor balance slightly.

How do I prevent the white chocolate from seizing?

Make sure to melt the white chocolate slowly in short increments and stir frequently. Adding vegetable oil helps keep the texture smooth and prevents seizing.

Gingerbread Truffles Recipe

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4.7 from 147 reviews

These Gingerbread Truffles combine the warm spices of holiday gingerbread with rich semisweet and white chocolate for a festive, bite-sized treat. Coated in finely crushed gingersnaps and drizzled with creamy white chocolate, they offer a perfect balance of spice, sweetness, and texture, making them an ideal dessert or gift during the holiday season.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours (including chilling and freezing time)
• Yield: 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Spice Mix

• 2 tsp. ground allspice
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. kosher salt

Chocolate Base

• 16 oz. semisweet chocolate, chopped
• 1 c. (235 ml) heavy cream
• 1 1/2 cups (170 g) finely crushed gingersnaps (about 26 cookies)

White Chocolate Coating

• 9 oz. white chocolate, chopped
• 1 tbsp. vegetable oil

Instructions

1. Prepare Spice Mixture: In a medium bowl, whisk together the ground allspice, cinnamon, ginger, cloves, nutmeg, black pepper, and kosher salt to create a fragrant spice blend. Add the chopped semisweet chocolate on top, allowing the spices to flavor the chocolate evenly.
2. Make Chocolate Ganache: Heat the heavy cream in a small saucepan over low heat until it’s gently simmering without boiling. Pour the hot cream over the chocolate and spice mixture, letting it sit undisturbed for 5 minutes to soften the chocolate. Then whisk the mixture until smooth and fully combined. Transfer the ganache into an 8″-by-8″ baking pan and smooth the surface evenly. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until firm, about 1 hour.
3. Prepare Gingersnap Crumbs: Place the finely crushed gingersnap cookies in a small bowl. Line a rimmed baking sheet with parchment paper to prepare for the truffles.
4. Form Gingersnap-Coated Truffles: Using a 1-tablespoon cookie scoop or measuring spoon, scoop out 16 rounded tablespoons of the chilled chocolate ganache. Toss each scoop in the gingersnap crumbs to coat. Roll the mixture between your palms to form smooth balls, then roll once more in the crumbs for an even coating. Place the coated truffles onto the prepared baking sheet.
5. Form Uncoated Truffles and Freeze: With the remaining chocolate ganache, scoop out 8 tablespoons and shape them into balls by rolling between your palms. These remain uncoated for now. Place them on the baking sheet and freeze all the truffles until firm, at least 30 minutes.
6. Melt White Chocolate: In a small heatproof bowl, microwave the chopped white chocolate and vegetable oil in 20-second increments, stirring well between each interval until melted and smooth.
7. Coat Truffles with White Chocolate: Working one uncoated truffle at a time, dip it into the melted white chocolate and spoon more chocolate over it to fully coat. Return each coated truffle to the baking sheet. Immediately sprinkle the tops with crushed gingersnap crumbs for extra texture and flavor. Repeat for all 8 uncoated truffles.
8. Drizzle White Chocolate Over Coated Truffles: Transfer the remaining melted white chocolate into a piping bag fitted with a 1/4″-diameter tip, a plastic bag with the corner snipped off, or a squeeze bottle. Drizzle the white chocolate over the 8 gingersnap-coated truffles to add an elegant finishing touch.
9. Chill and Set: Refrigerate all truffles until firm, at least 30 minutes, or up to overnight, to allow the coatings to properly set.
10. Make Ahead and Storage: These truffles can be made up to 1 week in advance. Store them in an airtight container in the refrigerator to maintain freshness and texture.

Notes

• Use good-quality semisweet and white chocolate for best flavor and texture.
• Press plastic wrap directly on the ganache surface to prevent a skin from forming during chilling.
• Keep your hands slightly cool or wet when rolling the truffles to prevent sticking.
• For an extra festive look, sprinkle with edible glitter or crushed candy canes instead of gingersnap crumbs if desired.
• Allow truffles to come to room temperature for a few minutes before serving for a softer texture.

Keywords: gingerbread truffles, holiday desserts, chocolate truffles, Christmas treats, spiced chocolate candies, festive sweets