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.
Servings 18 truffles (total yield: 18-20 truffles)
Calories 226kcal
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.
- 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