Happy Wednesday everybody!! Since we’re totally in the Christmas season now I figured it was time to share some gingerbread stuff, because yum, definitely a favorite for this time of year.
What’s even better is that what I’m sharing today is no-bake gingerbread stuff, so woohoo! Not gonna lie y’all, I was genuinely surprised by how dang good these turned out.
These honestly taste just like perfect bite sized pieces of baked gingerbread covered in white chocolate, yum, yum, yum y’all.
These were super easy to make, but like most truffles, a little time consuming with the freezing of the truffles then the dipping in the chocolate, etc but worth every darn bite. These are downright delightful, definitely a must make! Have an awesome day y’all!!
Ginger Snaps into the food processor…
nice small crumbs…
now add the cream cheese…
all nice and mixed up…
now time to make some gingerbread truffle balls and freeze them…
after the truffles have been in the freezer for a bit, place white chocolate chips in your double boiler…
melted, now add some almond bark…
nice and melted…
add your truffles one at a time…
look how yummy with the sprinkles and ginger snap crumbs…
Enjoy!!!
- 1 (8 Ounce) Cream Cheese, Softened.
- 10 Ounces of Ginger Snap Cookies, Fine Crumbs (About 15 Cookies).
- 2 Teaspoons of Ground Cinnamon.
- 1/4 Teaspoon of Ground Ginger.
- 12 Ounces of White Chocolate Chips, For Coating.
- 4 Ounces of Almond Bark, For Coating.
- Decorative Sugar For Garnish (Optional).
- Extra Ground Ginger Snap For Garnish (Optional).
- Place some parchment or wax paper on cookie sheet, set aside.
- With a food processor, place your ginger snap cookies and pulse until fine crumbs with no large pieces left.
- Now add your cream cheese, cinnamon and ginger to your gingersnap crumbs and pulse until smooth and creamy.
- With a spoon or mini ice cream scoop, form 1" balls from the gingersnap dough and place on your parchment paper.
- Now place your balls in the freezer for at least 1 hour until firm.
- With a double boiler melt your white chocolate chips until completely melted, then add your almond bark (I recommend cutting into small pieces) and stir together until combined and completely melted.
- With a spoon dip your gingerbread truffles into the melted chocolate until completely coated, then place back onto your parchment paper.
- While the chocolate is still warm, sprinkle your sugar and cookie crumbs on top for garnish if you wish.
- Once the chocolate has set, I recommend placing truffles in a covered container back into the refrigerator, and enjoy!
- For the ginger snaps that I garnished the tops of the truffles with, I just crushed them with my hands, no need to get anymore equipment out.
These look great. I am going to make them ! Thanks for the recipe….