Chocolate Gingerbread Truffles
Try this Chocolate Gingerbread Truffles recipe, or contribute your own.
Try this Chocolate Gingerbread Truffles recipe, or contribute your own.
- Carbohydrate 3.92614317257094 g
- Cholesterol 8.12391021334375 mg
- Fat 4.11342720955031 g
- Fiber 0.0124029165410679 g
- Protein 0.73177206501875 g
- Saturated Fat 2.4002123732615 g
- Serving Size 1 1 Serving (12g)
- Sodium 25.4879931120938 mg
- Sugar 3.91374025602987 g
- Trans Fat 0.462566765506344 g
- Calories 55 calories
Step-by-step
- Line a baking sheet with parchment paper and set aside.
- Use a blender or food processor to process your cookies until they become very fine crumbs. Add in cream cheese and mix until fully combined. The dough should be moist enough to hold together when you press it into a ball.
- Using a tablespoon, shape the dough into 1-inch balls and place onto parchment lined baking sheet. Freeze for about 30 minutes.
- When balls have set, prepare the coating by melting your white chocolate in a microwave-safe bowl, stirring periodically to ensure no clumps remain.
- Using a toothpick, dip each ball into melted white chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with sprinkles. Repeat until all truffles have been coated.
- Refrigerate for ~15 minutes, or until the chocolate has set. Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.
Freezing the shaped dough for exactly 30 minutes prevents structural collapse when the warm white chocolate coating meets the cold center. Skipping this chilling window results in loose balls dissolving directly into the melted coating.
Process the cookies inside a food processor fitted with a steel blade rather than a standard blender to achieve the required ultra-fine crumb texture. Blenders tend to create uneven pockets where large cookie chunks remain, causing the truffle spheres to crack during rolling. Soften the 3.5 ounces of cream cheese completely to room temperature before combining it with the crumbs; cold cream cheese resists emulsifying and leaves pockets of fat that weaken the dough.
Moisture control dictates the final texture of confections containing dairy and cookie crumbs. Excess water from unsoftened cheese creates a gummy center, while overly dry crumbs yield a crumbly mass that refuses to bind into spheres. Stir white chocolate chips at 15-second intervals in the microwave to prevent scorching the delicate cocoa butter solids. Tap the toothpick against the rim of the bowl to shed excess chocolate before the coating sets too thickly. Refrigerate the finished batch for 15 minutes to harden the exterior shell completely.
Standard gingersnaps substitute easily for specialty gingerbread cookies if adjusted with a pinch of ground ginger and cinnamon. Store completed batches in an airtight container for up to two weeks, or freeze them for up to one month.
