Ingredients
- 1 package gingerbread mix
- 1 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 8 oz cream cheese
- 8 oz dark or milk chocolate
Instructions
- In a large bowl, combine the gingerbread mix, brown sugar, molasses, and spices. If using cream cheese, fold it in until well incorporated.
- Chill the mixture in the refrigerator for about 30 minutes.
- Once chilled, scoop out small amounts of the mixture and roll them into smooth balls, about one inch in diameter.
- Line a baking sheet with parchment paper and place the truffles on it.
- Melt the chocolate in a microwave-safe bowl or over a double boiler until creamy and smooth.
- Dip each truffle in the melted chocolate and return them to the parchment-lined sheet.
- Refrigerate the coated truffles for about 30 minutes until the chocolate has set.
- Optionally, dust with powdered sugar or crushed nuts before serving.
Notes
Chill thoroughly for best results, and use high-quality chocolate for coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
- Diet: Vegetarian