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    Home » Recipes » Desserts (No Bake) » Gingersnap White Chocolate Truffles recipe

    LAST UPDATED: May 9, 2021 • FIRST PUBLISHED: December 23, 2020 By Toni Dash 12 Comments

    Gingersnap White Chocolate Truffles recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    GINGERSNAP WHITE CHOCOLATE TRUFFLES TITLE

    White Chocolate Truffles filled with a spicy gingersnap cream cheese filling are a delicious gingerbread truffle! Perfect flavors for the holidays and these no bake cookie truffles are great for gifting too!

    GINGERSNAP WHITE CHOCOLATE TRUFFLES TITLE

    If you love cream cheese cookies, easy gingerbread cookies, or a truffle dessert, you are going to LOVE these white chocolate truffles with gingersnap cream cheese filling.

    They are easy to make. No baking required!

    Brimming with classic holiday flavors too!

    Easy White Chocolate Truffles

    Cookie truffles are some of the easiest to make. The process isn’t fussy or time consuming as some melted chocolate versions can be.

    These white chocolate truffles are a taste sensation.

    The sweet exterior combined with the spicy, tangy gingersnap cookie cream cheese filling is delicious.

    These are a perfect addition to annual Christmas Truffles or a Christmas cookie gift tray.

    The ingredients are available all year long so they can be made and enjoyed outside the Christmas holiday season too.

    gingersnap white chocolate truffles

    Recipe Ingredients + Notes

    There isn’t a ton of ingredients needed so gather them up before you get started!

    Gingersnap cookies. Regular or gluten-free gingersnaps can be used. Store bought or homemade gingersnaps will work.

    The cookies are ground into crumbs so harder cookies work best (versus soft ginger snaps).

    Ground ginger. Gives extra gingery flavor to the cream cheese filling.

    Ground nutmeg. This will go into the cream cheese filling and be sprinkled on top of the finished white chocolate truffles.

    Vanilla Extract. Adds homey flavor to the filling.

    Cream cheese. Start with room temperature cream cheese to ensure best results. We used full fat cream cheese but lower fat types should also work great.

    Almond bark. This will be used for dipping to create the white chocolate exterior of the truffles.

    gingersnap white chocolate truffles in bowl with sprinkles

    What is almond bark?

    Many people think that almond bark and chocolate are the same things but they aren’t are not.

    Almond bark is meant to be used as an outer coating for desserts and treats.

    It has the flavor of white chocolate but is much easier to work with.

    The ingredients in almond bark allow it to melt easily and smoothly. Unlike white chocolate which can easily ‘seize’ when melting.

    It sets (or firms up) well making it perfect for giving dessert recipes a bit of a sweet taste without going overboard.

    Almond bark is sold in bars with baking supplies.

    almond bark in a bowl

    How do you melt almond bark for truffles?

    How to Melt Almond Bark in the Microwave

    The easiest way to melt the almond bark for the truffles is using a microwave.

    • Break the almond bark into pieces and place them into a microwave-safe bowl.
    • Start by melting the almond bark for 30 seconds, remove and stir.
    • After that initial time, heat for 15 seconds and stir.
    • Repeat until it’s smooth and creamy and the perfect consistency for dipping.

    DON’T SKIP STIRRING! The almond bark can burn if it’s not stirred between each heating cycle.

    How to Melt Almond Bark on the Stove Top

    Melting the almond bark on the stovetop is another option but it does tend to take a little bit more time.

    Use a double boiler or a heat safe metal bowl placed over a simmering (not boiling) pan of water.

    NOTE: the bowl should not touch the surface of the water.

    Add the almond bark (broken up in chunks) to the top double boiler or metal bowl over a pan of simmering water. 

    Stir constantly until the almond bark has fully melted and is smooth.

    Monitor carefully and stir constantly to ensure no burning.

    gingersnap white chocolate truffles in bowl

    How to make it – Step by Step

    STEP 1. Preparation.

    Line a rimmed baking sheet with parchment paper or wax paper.

    STEP 2. Make the Cream Cheese filling

    In a food processor combine the whole gingersnap cookies, ginger, and ½ teaspoon nutmeg (photo 1). Pulse cookies into fine crumbs (photo 2).

    In a medium-sized mixing bowl, mix together gingersnap crumbs, cream cheese, and vanilla extract (photo 3). Stir until completely combined. 

    gingersnap white chocolate truffles recipe steps 1-4

    STEP 3. Chill the cream cheese filling.

    Roll dough into 1 inch sized balls. PRO TIP: A cookie scoop with help achieve consistency with this (photo 4). 

    Place rolled cookie balls onto the prepared baking pan and into the refrigerator for 20 minutes (photo 5). 

    STEP 4. Dipping the white chocolate truffles.

    Melt almond bark. Add 1 teaspoon of nutmeg and mix until combined (photos 6 and 7). 

    Dip each cookie ball in almond bark (photo 8) and lay on the cookie sheet to set. Sprinkle ground nutmeg on each truffle before the chocolate hardens. 

    Allow the truffles to set and the almond bark to cool completely. Enjoy!

    gingersnap white chocolate truffles recipe steps 5-8

    Dipping the truffles into the melted almond bark

    The easiest way to get the gingersnap truffles covered in almond bark without making a mess is to use a fork.

    • Place the cookie ball on a fork and lower the entire fork and cookie down into the melted bark.
    • Once coated, lift up and let the excess bark drip back into the bowl.
    • Tap gently on the side of the bowl then set aside to set.

    How to Store Cookie Truffles

    Store these in an airtight container in the refrigerator for up to 1 week.

    Or in an airtight freezer-safe container in the freezer for up to 2 months.

    NOTE:  if you choose to freeze these, the almond bark coating may crack. 

    Another option: make the cookie filling balls, freeze them and dip in the almond bark when closer to serving.

    gingersnap white chocolate truffles in bowl with nutmeg sprinkles

    More Recipes You’ll Love!

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    Did you make it? Please RATE THE RECIPE below!
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    GINGERSNAP WHITE CHOCOLATE TRUFFLES TITLE

    Gingersnap White Chocolate Truffles

    White chocolate truffles filled with cream cheese gingersnap filling are a delicious cookie truffle. With a gingerbread like flavor perfect for the holidays.
    5 from 12 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Chilling Time + Setting Time: 40 minutes
    Total Time: 1 hour 15 minutes
    Servings: 18 truffles (total yield: 18-20 truffles)
    Calories: 226kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 4 1/2 cups gingersnap cookies (should make 2 3/4 cups crumbs); regular or gluten-free gingersnaps
    • ½ teaspoon ground ginger
    • 1 ½ teaspoon ground nutmeg divided
    • ½ teaspoon vanilla extract
    • 6 ounces cream cheese softened
    • 1 cup almond bark melted

    Instructions

    • Line a rimmed baking sheet with wax paper or parchment paper.
    • In a food processor, combine whole gingersnap cookies, ginger, and ½ teaspoon nutmeg. Pulse cookies until ground into crumbs.
    • In a medium sized mixing bowl, stir together cookie crumbs, cream cheese, and vanilla extract until completely combined.
    • Roll dough into 1-inch sized balls and place onto the prepared baking sheet. A cookie scoop works great and ensures all balls are the same size.
    • Place the baking sheet of cookie balls into the refrigerator for 20 minutes.
    • Melt almond bark. Stir in 1 teaspoon of the nutmeg and mix until combined.
    • Place a cookie ball onto a dining fork and dip into the almond bark. Allow excess almond bark to drain back into the pan/bowl.
      Set the truffle back onto the lined baking sheet to set.
    • Sprinkle with ground nutmeg. Repeat for the remaining truffles. NOTE: sprinkle the nutmeg as soon as truffle is placed on the baking sheet before the almond bark hardens.
    • Allow truffles to set and the almond bark to cool completely. Enjoy!

    Notes

    Notes:
    – Depending on the desired consistency, you may choose to grind gingersnap cookies to a fine powder or leave larger chunks of cookie for more of a crunch when you bite into it. Just make sure the cookie is ground fine enough to keep it’s shape.
    – You may store these in an airtight container in the fridge for up to a week (if they last that long!) or in the freezer for up to 2 months. If you choose to freeze these, the almond bark coating may crack. You may want to roll the dough into balls first, freeze, and then dip them in almond bark when ready to eat.

    Nutrition

    Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 176mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 127IU | Calcium: 31mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Poinsettia Drink recipe – a sparkling holiday cocktail
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Sara Welch says

      December 28, 2020 at 12:30 pm

      5 stars
      I will give any no bake recipe and try and this was no exception! Made the perfect gifts for friends this year; definitely going to save this for the holidays again next year!

      Reply
    2. Catalina says

      December 25, 2020 at 8:37 am

      5 stars
      Yum! Who can resist these truffles? Look delicious!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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