In looking for some good fall/winter truffle recipes, I decided a gingerbread truffle recipe would be wonderful, so I took my knowledge of truffle recipes and put it to use. The following is my own simple recipe for a nice fall/winter treat--not too sweet, and not loaded with chocolate like many other truffle recipes.

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Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
40 mins
total:
1 hr 15 mins
Servings:
30
Yield:
30 truffles
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crush gingersnap cookies and sandwich cookies in a food processor. Pour into a medium bowl and mix with cream cheese.

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  • 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.

Cook's Notes:

If cinnamon chips are not available, roll truffles in raw natural sugar after forming balls, then chill until hardened.

Melt cinnamon chips as directed on individual package instructions.

Nutrition Facts

141 calories; protein 1.8g; carbohydrates 16.3g; fat 7.7g; cholesterol 8.6mg; sodium 103.3mg. Full Nutrition
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