If you are a fan of the popular Oreo Truffles, then you need to give these White Chocolate Gingerbread Truffles a try! Only five ingredients are needed and they are:
- Gingerbread snaps
- Cream cheese
- Dried cranberries
- Gingerbread liqueur
- White chocolate
Everything is pulsed together in a food processor(except the chocolate) and they are no bake.
When we found Granny’s Gingerbread Cream Liqueur in the store, I knew I needed to make something fun with it! It isn’t overly sweet and adds a little extra flavor to the truffles.Â
These make a great holiday treat to serve to guests or to give as gifts. They do need to be kept refrigerated due to the cream cheese.
Tips for Making White Chocolate Gingerbread Truffles
- Use regular full fat cream cheese. The 1/3 less cream cheese just doesn’t work. It leaves them dry.
- Make sure that the gingerbread snaps you are using have a strong ginger taste. In recipe testing these, I came across a brand of gingerbread snaps that really just tasted like a plain cookie. I recommend these two brands: Stauffer’s Ginger Snaps or Lil’ Dutch Maid Old Fashioned Ginger Snaps
- Add a few extra gingersnaps, pulse into crumbs and before adding the remaining ingredients, reserve 2 tablespoons for sprinkling on top, if desired.
- I have also topped these with christmas themed sprinkles or drizzled red candy melt on top for a festive look
Substitutions
-If you are unable to find Gingerbread Liqueur, a Gingerbread Rum will also work. Captain Morgan has a Gingerbread Rum during the Holidays.
-To keep these alcohol free, simply replace the liqueur with 1-2 tsp of vanilla extract
Can these be frozen?
Yes! While they do need to be kept refrigerated, they can be stored in the freezer for a few months. These are great to make ahead of time. Simply pull them out of the freezer and let them thaw before serving.
Gingerbread Truffles
Gingerbread snaps mixed with dried cranberries, cream cheese, gingerbread liqueur and coated in white chocolate for an extra special holiday treat!
Ingredients
- 18 Ounces Ginger Snaps
- 8 Ounces Cream cheese, softened
- 1/3 cup Dried Cranberries
- 2 Tablespoons Gingerbread Cream Liqueur
- 20 ounces White Chocolate Melting Wafers, or Almond Bark
- Red Candy melts, Optional
Instructions
- Line a baking sheet with parchment paper, set aside.
- Pulse gingerbread snaps in food processor until they are crumbs. (See notes)
- Add the dried cranberries, cream cheese and gingerbread liqueur. Process until combined and forms a ball.
- Using a Tablespoon, scoop out mixture and form into balls( Makes approximately 35) and place onto the prepared baking sheet.
- Place the baking sheet with gingerbread balls in the freezer for 15-20 minutes.
- While they are cooling in the freezer, prepare your white chocolate. Melt according to package directions either in the microwave or over a double boiler.
- Remove from freezer and using two forks, coat each ball in the white chocolate and place back on baking sheet. If garnishing with crumbs or sprinkles, do so immediately so they stick.
- Place in the fridge until ready to serve
Notes
- Add a few extra gingersnaps and once pulsed, remove 2 tablespoons for garnish
- You can also use sprinkles or candy melts for a garnish
- Ghirardelli White Chocolate Melting Wafers work really well, but I have also used Almond bark.
Nutrition Information:
Yield: 35 Serving Size: 1 truffleAmount Per Serving: Calories: 187Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 113mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 2g
The nutrition data provided is only an estimate
Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!
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