Gingerbread-Truffles

Ingredients (Makes ~20 truffles)

For the Truffle Center:

• 1 cup gingerbread cookies or ginger snaps, crushed into fine crumbs
• 4 oz (115 g) cream cheese, softened
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 cup powdered sugar (optional, for extra sweetness)

For the Coating:

• 6 oz (170 g) semi-sweet or dark chocolate, chopped
• 1 tsp coconut oil or butter (optional, makes coating shinier)

Optional Decorations:

• Sprinkles, crushed nuts, or extra crushed gingerbread

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Step 1: Prepare the Gingerbread Base

1. Place gingerbread cookies in a food processor or a plastic bag.
2. Crush them into fine crumbs.
3. Measure out 1 cup of crumbs for the recipe.

Tip: Fine crumbs make smoother truffles. You don’t want large chunks.

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Step 2: Make the Truffle Mixture

1. In a mixing bowl, combine:
   • 1 cup gingerbread crumbs
   • 4 oz cream cheese (softened)
   • 1 tsp cinnamon
   • 1/2 tsp ginger
   • 1/4 tsp cloves
   • 1/4 tsp nutmeg
   • 1/4 cup powdered sugar (if using)
2. Mix until smooth and well combined. The mixture should hold together when pressed.

Tip: If too soft, add a few more crumbs. If too dry, add a tiny bit more cream cheese.

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Step 3: Shape the Truffles

1. Use a teaspoon or cookie scoop to portion out the mixture.
2. Roll each portion into a small ball between your palms.
3. Place balls on a parchment-lined baking sheet.

Tip: Chill in the fridge for 15–20 minutes. This makes them firmer and easier to coat in chocolate.

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Step 4: Prepare the Chocolate Coating

1. Chop 6 oz of chocolate into small pieces.
2. Melt chocolate using a double boiler or microwave in 20-second intervals, stirring in between.
3. Stir in 1 tsp coconut oil or butter for a smooth, glossy finish.

Tip: Don’t overheat chocolate, or it can seize and become grainy.

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Step 5: Coat the Truffles

1. Using a fork or toothpick, dip each chilled truffle ball into the melted chocolate.
2. Ensure it’s completely coated.
3. Tap off excess chocolate.
4. Place coated truffles back on parchment paper.

Optional: Sprinkle with crushed gingerbread, nuts, or holiday sprinkles before chocolate sets.

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Step 6: Chill to Set

1. Place truffles in the fridge for 30–60 minutes.
2. Chocolate should harden, and truffles will be firm but soft inside.

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Step 7: Serve or Store

• Serve at room temperature for the best texture.
• Store in an airtight container in the fridge for up to 1 week.
• Truffles can also be frozen for longer storage; thaw in the fridge before serving.