White Chocolate Gingerbread Truffles

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Decadent gingerbread truffles coated in smooth white chocolate — an easy no bake Christmas treat that is perfect for gifting!

Prep Time: 30 mins

Cook Time: 2 mins

Total Time: 32 mins

Servings: 24

Calories: 171 kcal

Ingredients

  • 1 package golden Oreos or similar sandwich cookies 36 cookies
  • 8 ounces cream cheese softened
  • 3 Tablespoons molasses
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 bag white melting chocolate
  • 1 package gingerbread icing transfers

Instructions

  1. Place cookies in blender or food processor and chop until they’ve reached a sand-like consistency.
  2. Pour crushed oreos into a large mixing bowl. Add softened cream cheese and mix using stand mixer or hand mixer until well combined.
  3. Mix in the molasses, ginger and cinnamon.
  4. Place bowl of batter in the fridge for about 3 hours until it firms up.
  5. Using a small ice cream scoop or melon baller, scoop some of the truffle batter into your hand and roll into an even ball.
  6. Place onto a cookie sheet or non-stick silicon baking mat.
  7. Once all the truffle is rolled, place in the fridge for about 20 minutes to set.
  8. When the truffle batter is almost ready, prepare the white chocolate. Melt in 15-20 second intervals, stirring in between, until smoothy melted. (Make sure to use a microwave-safe bowl and handle with care, as bowl may be hot).
  9. Dip each truffle into the melted white chocolate, turning until entire surface is coated. Allow excess chocolate to drip back into the bowl. (Tip: If you’re handy with chopsticks, they work great for this step!)
  10. Place dipped truffles back onto your baking sheet and press one of the gingerbread icing decorations onto the top of each one.
  11. Return finished gingerbread truffles to the fridge for at least 10 minutes to harden

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