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Quick Holiday Gingerbread Truffles
I came up with these no-bake gingerbread truffles during a busy holiday season when I needed something special but didn't have time for complicated baking. Now they're my go-to holiday treat. Only three ingredients and they taste like Christmas wrapped in chocolate. Everyone thinks I spent hours making them but really they're so simple.
Simple Yet Impressive
The magic of these truffles is how fancy they look with so little effort. I love seeing people's faces when they try them. They always ask for the recipe and can't believe how easy they are to make. Don't worry if your chocolate coating isn't perfect a little sprinkle magic covers any flaws. They're perfect for gift boxes or holiday parties.
What You'll Need
- Gingersnap cookies: These are the star of the show giving that perfect spicy gingerbread flavor.
- Cream cheese: Makes everything creamy and holds it all together.
- White almond bark: Creates that beautiful sweet coating.
- Optional sprinkles: Because everything's better with sprinkles they hide any little imperfections too.
Let's Make Truffles
- First Things First
- Get your cookie sheet ready with some parchment paper.
- Cookie Time
- Crush those gingersnaps in the food processor until they're nice and fine.
- Mix It Up
- Mix your cookie crumbs with soft cream cheese until everything comes together.
- Roll Them Out
- Make little balls about a tablespoon each and pop them on your lined sheet.
- Freeze Time
- Let them firm up in the freezer for 30 minutes.
- Get Your Coating Ready
- Melt that almond bark nice and smooth.
- Time to Dip
- Dip each frozen ball in the melted coating add sprinkles right away.
- Final Touch
- Let them set up in the fridge for about 15 minutes.
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Mix It Up
Sometimes I use my homemade gingerbread cookies when I have time to bake. You can also try different chocolates for coating. White chocolate works beautifully and dark chocolate gives them a rich twist. Make them your own that's what cooking is all about.
My Best Tips
I use my small cookie scoop to get perfect sized truffles every time. Make sure your cream cheese is nice and soft before mixing. The freezing step is crucial don't skip it. When you're coating them tap off the extra chocolate gently. Add your sprinkles right away before the coating sets.
Keeping Them Fresh
Keep your truffles in the fridge in a sealed container they'll last about a week if they don't disappear first. You can even freeze them for up to a month. Just let them thaw in the fridge when you're ready to serve.
Frequently Asked Questions
- → How long do these truffles last?
These truffles stay fresh in the refrigerator for up to one week. You can also freeze them for up to a month and thaw in the fridge before serving.
- → Can I use different cookies instead of gingersnaps?
While gingersnaps give these truffles their signature flavor, you could use other crisp cookies like graham crackers or Oreos. Keep in mind this will change the classic gingerbread taste.
- → Why do the truffles need to be frozen before coating?
Freezing the truffle balls helps them hold their shape when dipped in the warm almond bark. This ensures they stay round and don't fall apart during coating.
- → Can I use chocolate instead of almond bark?
Yes, you can substitute the white almond bark with milk, dark, or white chocolate. Just make sure to temper the chocolate properly for the best results.
- → What if my mixture is too soft to roll?
If your mixture is too soft, chill it in the refrigerator for 30 minutes before rolling into balls. Room temperature cream cheese can sometimes make the mixture sticky.
Conclusion
Gingerbread truffles are a simple, delightful holiday dessert that combines the warm spices of gingersnap cookies with creamy cream cheese and smooth white almond bark. These no-bake treats are perfect for sharing during the festive season.