Chocolate-covered gingersnap truffles are the perfect wintertime treat! Made with crumbled gingersnap cookies, cream cheese, and plenty of warm and earthy spices – dip them in melted milk chocolate for a surprisingly decadent treat!
One of our favorite desserts to make during the holiday season is truffles! They’re really simple to make, but the end results are surprisingly fancy! We absolutely love the combination of gingersnap and chocolate, so we really love to combine the two into one tasty treat. These truffles make for a great gift — whether you’re going to a cookie swap or simply giving them to friends and loved ones. Let’s be honest, who doesn’t love receiving homemade truffles?! As elaborate as these look, this make-at-home recipe actually uses every day, easy to find ingredients too, so you shouldn’t have to worry about running out to the store to stock up on something special. Once you secure the festive cookies and cream cheese, the only thing you’ll need is milk chocolate and spices. Trust us, these are a must make holiday dessert!
What does gingersnap taste like?
These cookies are flavored with — you guessed it — ginger. They often also include cinnamon, molasses, cloves, and nutmeg. They are earthy, warm, and just a little bit spicy, thanks to the added seasonings! We like to crank up the flavor in our festive truffles dessert by adding even more flavor with vanilla, nutmeg, cinnamon, and extra ground ginger.
What Is The Difference Between Gingersnaps And Gingerbread?
These wintertime desserts are often compared as they are both made with ginger. Gingersnaps are typically baked for longer than gingerbread in order to get that crispy crunch that’s usually associated with them. Gingerbread cookies tend to be a lot chewier. That’s why we opt to use gingersnap in this truffles recipe. The texture and consistency make for a better filling!
Troubleshooting: My Truffles Are Too Soft?
You can’t skip the ever-important step of allowing your truffles to chill in the fridge before dipping them in chocolate! They should be good to go in about 30 minutes, but if too-soft truffles are a concern, you may consider allowing them to set in the freezer instead.
We recommend storing homemade truffles in an airtight container. When stored properly, they will keep for 3-4 days at room temperature. You can also keep them in the fridge to make them last longer. When chilled, they will keep for up to 2 weeks!
If you like this recipe, you may be interested in these other delicious festive cookie recipes:
- Chocolate Crinkle Cookies
- Cookie Dough Truffles
- Old Fashioned Gingerbread Cookies
- Spiral Christmas Sugar Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
- 1 (16 ounce ) package gingersnap cookies (found in the cookie aisle near the Oreos and graham crackers)
- 1 (8 ounce) package cream cheese
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips
- In a food processor or blender, pulverize the gingersnap cookies.
- Combine “cookie dust” with ginger, cinnamon, and nutmeg. Stir through. Add in cream cheese and vanilla and mix until well combined into a smooth dough. Roll into about 48 small, bite-sized balls. Refrigerate or freeze until ready to dip.
- Melt chocolate in a microwave, pausing to stir it every 15 seconds. Make sure the chocolate doesn’t burn.
- Once the chocolate has melted you are ready to dip. If the chocolate starts to harden you can place it back in the microwave for 10 seconds.
- Use a skewer or fork to dip dough balls into the melted chocolate then place on waxed paper to harden. Drizzle and smear a little chocolate over any "naked" spots. Store in the refrigerator to finish hardening.
- Try not to eat the whole pan.