Ingredients
- 2 cups gingerbread cookie crumbs
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 cup molasses
- 8 oz cream cheese, softened
- 8 oz semi-sweet or dark chocolate, for coating
- Optional toppings: chopped nuts, sprinkles, cocoa powder
Instructions
- Prepare the Gingerbread Crumbs: Crush leftover gingerbread cookies into fine crumbs or measure 2 cups of store-bought crumbs.
- Mix the Filling: In a bowl, combine the gingerbread crumbs, spices, and molasses, then fold in softened cream cheese until well combined.
- Chill the Dough: Cover and refrigerate the mixture for about 30 minutes.
- Roll the Truffles: Form the chilled mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Melt the Chocolate: Melt the chocolate until smooth in the microwave or using a double boiler.
- Coat the Truffles: Dip each truffle in the melted chocolate, allowing excess to drip off, and add toppings if desired.
- Final Chill: Let the chocolate set at room temperature or refrigerate for 15 minutes.
- Enjoy! Your truffles are ready to be savored!
Notes
For a creamier texture, consider using mascarpone instead of cream cheese. Store truffles in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian