Decadent Spiced Gingerbread Truffles with Creamy Chocolate Coating
Indulge in these Decadent Spiced Gingerbread Truffles with Creamy Chocolate Coating, the perfect festive treat for any occasion.
Equipment
- food processor
- Mixing bowl
- Cookie scoop
- Microwave-safe bowl
- parchment paper
Ingredients
For the Truffles
- 1 cup finely crushed gingerbread cookies adds that classic holiday flavor and spice.
- ½ cup cream cheese, softened provides a creamy texture that binds everything together.
- ¼ cup powdered sugar sweetens the mixture and gives it that melt-in-your-mouth quality.
- 1 teaspoon ground ginger brings a zesty warmth to each truffle.
- 1 teaspoon ground cinnamon enhances the comforting spice profile typical to gingerbread.
- ¼ teaspoon ground nutmeg adds a subtle depth and aroma to your truffles.
- ¼ teaspoon ground cloves infuses rich, warm notes that complement the ginger.
- 1 tablespoon molasses contributes a deep, caramel-like sweetness that balances the spices.
- 1 teaspoon vanilla extract elevates the sweetness and rounds out the flavor beautifully.
For the Chocolate Coating
- 8 ounces semisweet chocolate, chopped indulgent and rich, it envelops the truffles in a delightful shell.
- 1 tablespoon coconut oil (optional) helps achieve a smoother chocolate coating.
- Extra crushed gingerbread cookies or cocoa powder for rolling (optional) adds a decorative touch and enhances the flavor.
Instructions
Step-by-Step Instructions
- Begin by crushing the gingerbread cookies until finely crumbled. You can do this by pulsing them in a food processor or placing them in a zip-top bag and using a rolling pin until they reach a fine texture.
- In a medium mixing bowl, combine the crushed gingerbread cookies with softened cream cheese. Use a spatula or mixer to blend the two until the mixture is smooth and creamy, ensuring that there are no lumps.
- To the creamy mixture, add powdered sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, molasses, and vanilla extract. Mix thoroughly until all ingredients are fully incorporated and the mixture is well combined.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This chilling time allows the mixture to firm up.
- Using a cookie scoop or lightly greased hands, portion out small amounts of the chilled mixture and roll them into balls about 1 inch in diameter.
- Prepare the chocolate coating by combining the chopped semisweet chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave the mixture in 30-second intervals, stirring in between until melted and smooth.
- Using a fork or toothpick, dip each truffle into the melted chocolate, making sure it is fully coated. Allow any excess chocolate to drip off before returning them to the parchment-lined baking sheet.
- Once the truffles are coated, sprinkle the tops with extra crushed gingerbread cookies or sifted cocoa powder while the chocolate is still wet.
- Refrigerate the baking sheet for about 30 minutes, allowing the chocolate shell to harden completely.
- Finally, store the finished truffles in an airtight container in the refrigerator for up to a week.
Notes
Ensure to chill the mixture for the full 30 minutes to maintain their shape. Consider adding more coconut oil if the chocolate coating is too thick.
Nutrition
Serving: 1truffleCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 30mgPotassium: 50mgSugar: 7gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
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