Description
Delicious gingerbread truffles with a creamy center and white chocolate coating.
Ingredients
Scale
- 1 16-ounce box ginger snaps
- 1 8-ounce package cream cheese, at room temperature
- 1 tsp. vanilla extract
- 12 oz. white chocolate, chopped
- Holiday sprinkles, for decorating
Instructions
- Pulse the ginger snaps in a food processor until fine crumbs form. Add the cream cheese and vanilla and continue to pulse until combined. Scrape into a bowl and refrigerate until firm, about 30 minutes.
- Line a baking sheet with parchment paper. Roll the mixture into 1-inch truffles and arrange on the baking sheet. Refrigerate until firm, about 30 minutes.
- Put the white chocolate in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted.
- Dip the truffles into the melted chocolate to coat evenly and lift out with a fork. Gently tap off the excess chocolate and return to the baking sheet; decorate with sprinkles while the chocolate is still wet. Repeat with the remaining truffles. Refrigerate until set, at least 30 minutes.
Notes
- Ensure cream cheese is at room temperature for easy mixing.
- Chill the mixture thoroughly before rolling to prevent sticking.
- Store truffles in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg