Gingerbread White Chocolate Truffles
These Gingerbread White Chocolate Truffles are a holiday dream come true with creamy white chocolate, warming spices, and a delightful gingerbread cookie coating.
Ingredients
Truffle Mixture
- 8 oz white chocolate, chopped Main flavor base; use milk chocolate for a sweeter taste.
- 1 cup heavy cream Adds richness; can use coconut cream for a dairy-free version.
- 1 tbsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
Coating
- 1 cup crushed gingerbread cookies Used for both the mixture and coating.
- to taste extra crushed cookies for coating Use for rolling truffles.
Instructions
Preparation
- In a small saucepan, gently heat the heavy cream over medium heat until it begins to simmer.
- Remove the saucepan from heat and add the chopped white chocolate. Stir until fully melted and combined.
- Add the ginger, cinnamon, nutmeg, cloves, and vanilla extract, mixing until well incorporated.
- Pour the mixture into a bowl and cover with plastic wrap. Refrigerate for at least 2-3 hours or until firm.
Shaping and Coating
- Once the mixture is firm, scoop out a tablespoon of the truffle mix and roll into balls.
- Roll the truffles in crushed gingerbread cookies until fully coated.
- Place the coated truffles back in the refrigerator to set for at least 30 minutes.
Notes
Store truffles in an airtight container in the refrigerator for up to 1 week, or freeze for 2 months. Allow to thaw in the fridge before serving.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 25mgSugar: 9g
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