Gingerbread Truffles Recipes

GINGERBREAD TRUFFLES

Steps:

• In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
• Stir in cinnamon, ginger and cloves.
• Pour into shallow pan.
• Refrigerate 1-2 hours or overnight until firm but pliable.
• Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
• Dip into melted candy; roll in sprinkles.
• Enjoy!

GINGERBREAD CAKE TRUFFLES RECIPE BY TASTY

Steps:

• Make the gingerbread: Preheat the oven to 350°F (180°C). Grease a 9 x 13 inch (22.5 x 32.5 cm) baking dish with nonstick spray.
• In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
• In a medium bowl, whisk together the brown sugar, melted butter, molasses, egg, and buttermilk.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula to combine. Pour the batter into the prepared baking dish and spread in an even layer.
• Bake the gingerbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
• Make the frosting: In a medium bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until fluffy. Add the brown sugar and heavy cream and continue beating until smooth and creamy.
• In a large bowl, crumble the gingerbread with your hands into fine crumbs.
• Add the cream cheese frosting to the crumbled gingerbread and mix well to combine.
• Line a baking sheet with parchment paper.
• Using a 1-ounce scoop, portion the gingerbread mixture into 24 balls onto the prepared baking sheet. Chill for at least 10 minutes, or up to 1 hour.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth.
• Set a wire rack over a baking sheet.
• Roll each gingerbread truffle in the melted chocolate and place on the rack. Garnish each truffle with crystallized ginger, then transfer to the refrigerator to set the chocolate, about 15 minutes.
• Enjoy!

GINGERBREAD TRUFFLES RECIPE BY TASTY

Steps:

• Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
• Add the chocolate and allow the heat of the cream to melt it.
• Stir in the ginger and cinnamon.
• Leave to chill in the fridge for about 3 hours, or until completely set.
• Crush the ginger biscuits in a food processor until you form fine crumbs.
• Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
• Enjoy!

GINGERBREAD TRUFFLES

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Steps:

• In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and process until the mixture comes together.
• Roll into scant tablespoon-sized balls (I use my #60 small cookie scoop to scoop and then rolled in my hands). Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).
• Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. (See note above for tips on dipping in chocolate.) Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.

GINGERBREAD OREO® TRUFFLES

Steps:

• Crush gingersnap cookies and sandwich cookies in a food processor. Pour into a medium bowl and mix with cream cheese.
• Form into 1-inch balls and chill until hardened, about 30 minutes.
• Melt cinnamon chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
• Dip or roll truffles in melted chips until coated. Set on a baking sheet lined with wax paper. Place in a refrigerator for coating to harden and shell to form, about 10 minutes. Serve.

GINGERBREAD TRUFFLES

Steps:

• Line cookie sheet(s) with parchment paper,
• Add gingersnap cookies in the food processor. Using the food processor continue to chop the cookies until they are finely crushed.
• Add in the cream cheese and vanilla. Continue to process until the mixture blends together.
• Using the cookie scoop make tablespoon size balls, (You will want to roll the dough into balls)
• Put each dough ball on the parchment paper lined cookie sheet. Place the cookie sheets in the refrigerator for about 30 minutes (Or until firm)
• When the truffles are chilled move them to a plate.
• Add the white chocolate wafers to the saucepan.
• Begin to melt the wafers in the saucepan over low heat.
• Continue to stir so the chocolate doesn't burn.
• Dip the gingerbread balls (one at a time) into the melted chocolate. (You can use either a fork or spoon for the dipping). Continue to dip the gingerbread ball into the melted chocolate until it is completely coated.
• Place the chocolate coated truffles on a lined cookie sheet. Immediately sprinkle the truffles with the extra cookie crumbs before the melted chocolate hardens.
• Put the truffles on the cookie sheets back in the refrigerator for the chocolate to continue to set.
• Serve chilled or at room temperature.

EASY GINGERBREAD TRUFFLES

Steps:

• Crush gingersnaps to a fine meal in a food processor.
• Mix cream cheese and ground ginger together in the bowl of a stand mixer. Slowly add gingersnap crumbs to cream cheese mixture until it begins to pull away from sides of bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Roll cream cheese mixture into teaspoon-size balls. Dip each ball in the melted chocolate, allowing excess chocolate to drip back into bowl. Arrange truffles onto waxed paper to dry.