Chocolate Gingerbread Truffles combine the rich flavors of chocolate with the warm spices of gingerbread, creating a luxurious and festive treat. These truffles are perfect for holiday gatherings or as a special homemade gift. With their creamy centers and smooth chocolate coating, they’re sure to be a hit!
Why You’ll Love This Recipe
- Festive Flavors: The blend of chocolate and gingerbread spices creates a delightful holiday treat.
- Luxuriously Creamy: The truffles have a smooth, creamy center that melts in your mouth.
- Perfect for Gifting: These truffles make a beautiful and thoughtful gift for friends and family.
Ingredients
- For the Gingerbread Filling:
- 1 cup crushed gingerbread cookies (about 10-12 cookies)
- 1/4 cup finely chopped crystallized ginger
- 1/2 cup cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon molasses (optional for extra flavor)
- For the Chocolate Coating:
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or vegetable oil (optional, for smooth coating)
- For Garnish (optional):
- Additional crushed gingerbread cookies
- Coarse sea salt
- Sprinkles or edible glitter
Instructions
- Prepare the Gingerbread Filling:
- In a medium bowl, combine the crushed gingerbread cookies, finely chopped crystallized ginger, cream cheese, and butter. Mix until well combined.
- Add the ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix until the spices are evenly distributed.
- If using molasses, mix it in to enhance the gingerbread flavor.
- Chill the mixture in the refrigerator for about 30 minutes to firm up, making it easier to shape.
- Shape the Truffles:
- Once chilled, scoop out small portions of the gingerbread mixture and roll them into 1-inch balls. Place them on a parchment-lined baking sheet.
- Prepare the Chocolate Coating:
- In a heatproof bowl, melt the chopped chocolate over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring between each interval until smooth.
- If desired, stir in the coconut oil or vegetable oil to make the chocolate coating smoother and easier to work with.
- Coat the Truffles:
- Using a fork or a dipping tool, dip each gingerbread ball into the melted chocolate, coating it completely. Allow any excess chocolate to drip off.
- Return the coated truffles to the parchment-lined baking sheet.
- Garnish and Set:
- While the chocolate is still wet, sprinkle the truffles with additional crushed gingerbread cookies, coarse sea salt, sprinkles, or edible glitter if desired.
- Refrigerate the truffles for about 30 minutes, or until the chocolate coating is set.
- Serve and Store:
- Once set, transfer the truffles to an airtight container. They can be stored in the refrigerator for up to 2 weeks or at room temperature for up to 5 days.
- For longer storage, freeze the truffles for up to 2 months. Thaw in the refrigerator before serving.
Tips and Variations
- Spice Adjustments: Adjust the amount of spices according to your taste. You can add more cinnamon or ginger for a stronger flavor.
- Chocolate Types: Use your favorite type of chocolate for coating, such as milk chocolate, dark chocolate, or even white chocolate.
- Flavor Additions: Experiment with additional flavorings such as orange zest or a splash of vanilla extract for a unique twist.
