These Chocolate Gingerbread Truffles are made by combining crushed gingersnap cookies with cream cheese and coating them in chocolate. These truffles are incredibly easy and simple to make, and are a no bake winter and holiday treat!
Want more truffle recipes?
Try these Oreo Truffles or No Bake Butterfinger Bites.
Reasons to love these Chocolate Gingerbread Truffles:
- Entirely no bake! A delicious and easy no bake dessert around the holidays equals a yes in my book!
- Only 4 ingredients
- The perfect Christmas truffle for cookie trays
- We use pre-made Gingersnap cookies in this recipe meaning it truly is an easy and effortless recipe!
Ingredients in No Bake Gingerbread Truffles:
Crunchy Gingersnap Cookies- the crunchier the better! You can use regular or gluten free gingersnap cookies. My favorite gluten free cookies to use are Mi-Del’s Ginger Snaps.
Cream Cheese- you can use regular or dairy free cream cheese.
Vanilla- adds an additional warmth to these cookies that pairs so well with the warm spices of the ginger snap cookies.
Chocolate- you can use white chocolate, dark chocolate or semi-sweet chocolate. Use dairy free if need be.
How to make this Christmas Truffle Recipe:
In a food processor, add the ginger snap cookies and pulse until finely crushed. Add the cream cheese and vanilla and pulse until combined, and a dough is formed. Chill the dough in the fridge for 20 minutes before rolling.
Take a small cookie scoop, or 1 Tablespoon measuring spoon, and scoop and then roll into balls. Place onto a parchment lined baking sheet. Repeat until all dough has been used. Place in the freezer for 30 minutes to harden.
A few minutes before taking out of the freezer, melt the chocolate by your preferred method. Add a Tablespoon of refined coconut oil if chocolate is stiff. I recommend adding a tablespoon of coconut oil if using dairy free chocolate since it lacks the needed milk fat to make it easier to work with.
Using a fork or dipping tool, dunk each truffle ball into the chocolate. Let any excess chocolate drip off before transferring back to the cookie sheet. If using any toppings, like crushed ginger snap cookies or sprinkles, garnish while the chocolate is still wet. Repeat until all truffle balls have been coated in chocolate. Set back in freezer until the truffle has set, about 30 minutes.
Store in the fridge for up to 5 days. Serve chilled or at room temperature.
Expert tips on making Gingerbread Truffles:
- Chill the dough before and after rolling into balls. Depending on the brand of cream cheese and if its room temperature or not, the dough will be stickier and won’t roll as easily. By chilling the dough, this ensures that the truffles are easier to roll into balls and hold their shape as well.
- If you are using dairy free chocolate, I find that I need to add 1 Tablespoon of coconut oil, or a neutral oil, to thin it out and make it easier to work with. Dairy free chocolate does not contain the milk fat that is helpful when working with melted chocolate.
- If you are using leftover gingerbread or gingersnap cookies, the crunchier the cookie the better. This way the dough won’t be too soft. If you need to make the leftover cookies more crunchy, you can dry them out by baking them on a low heat in the oven until they are crispier. My baking them at a low heat, it drys them out without burning them.
Frequently Asked Questions:
These truffles will keep fresh for up to 5 days in the refrigerator.
Yes! They freeze very well. Store in an airtight container or Ziploc bag and they will stay fresh for up to 3 months. I like to place a sheet of parchment paper in between even layer/row so they don’t stick to each other.
Technically yes, but I highly recommend using crunchy gingersnap cookies. Using a softer cookie will result in a softer inside. If you do use leftover cookies, I would lay them on a parchment lined baking sheet and bake in the oven at a low temperature until they crisp up (they should not burn since the temperature should be low).
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Chocolate Gingerbread Truffles
These Chocolate Gingerbread Truffles are made by combining crushed gingersnap cookies with cream cheese and coating them in chocolate. These truffles are incredibly easy and simple to make, and are a no bake winter and holiday treat!
Ingredients
- 6 cups ginger snap cookies, gluten free if needed
- 8 oz cream cheese, dairy free if needed
- 1/2 teaspoon vanilla
- 2 cups chocolate chips, white chocolate, dark chocolate or semi-sweet, dairy free if needed
Instructions
- In a food processor, add the ginger snap cookies and pulse until finely crushed. Add the cream cheese and vanilla and pulse until combined and a dough is formed. Chill the dough in the fridge for 20 minutes before rolling.
- Take a small cookie scoop, or 1 Tablespoon measuring spoon, and scoop and then roll into balls. Place onto a parchment lined baking sheet. Repeat until all dough has been used. Place in the freezer for 30 minutes to harden.
- A few minutes before taking out of the freezer, melt the chocolate by your preferred method. Add a Tablespoon of refined coconut oil if chocolate is stiff. I recommend adding a tablespoon of coconut oil if using dairy free chocolate since it lacks the needed milk fat to make it creamy and easier to work with.
- Using a fork or dipping tool, dunk each truffle ball into the chocolate. Let any excess chocolate drip off before transferring back to the cookie sheet. If using any toppings, like crushed ginger snap cookies or sprinkles, garnish while the chocolate is still wet. Repeat until all truffle balls have been coated in chocolate. Set back in freezer until the truffles have set, about 30 minutes.
- Store in the fridge for up to 5 days. Best when served chilled.
- Enjoy!
