Chocolate Chip Gingerbread Cake Truffles

Armed with this quick and easy video on how to dip anything and everything into chocolate like a pro, these cake truffles are simple as can be and are a wonderful idea if you need a last-minute holiday goodie.

In the interest of full disclosure, I feel slightly anxious and weird making a cake from scratch and then crumbling it into smithereens but goodness prevails in this case, because the chocolate gingerbread cake is the perfect filling for a festive, holiday cake truffle. Chocolate and gingerbread. Seriously yum.

Because the cake is just getting mashed up anyway, I simplified the recipe to be about a million times easier – it’s a one-bowl wonder cake and bakes for a measly 15 minutes. Let it cool, mix it with cream cheese and get to work rolling and dipping those truffles! Huge props to my sister, Em, for coming up with this idea. I love being surrounded by brilliant people.

Chocolate Chip Gingerbread Cake Truffles

One Year Ago: Orange Zested Cranberry White Chocolate Bliss Bars {A Slightly Lighter Version}
Two Years Ago: Apple Cinnamon Streusel Dessert Pizza
Three Years Ago: Homemade Hot Chocolate Mix

Chocolate Chip Gingerbread Cake Truffles

Yield: 5-6 dozen depending on how large or small you make them

Chocolate Chip Gingerbread Cake Truffles

Here's a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.

FYI: My preferred brand of chocolate is Ghirardelli


  • 3/4 cup butter at room temperature
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup dark molasses
  • 1 cup very hot water
  • One 12-ounce package mini semisweet chocolate chips
  • 2 (8-ounces each) packages cream cheese, softened
  • 1 pound semisweet or bittersweet chocolate for dipping
  • Almond bark for drizzling (optional)


  1. Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (11X17-inches or so). Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and eggs.
  3. Add the flour, cocoa powder, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg. Mix until combined.
  4. Combine the molasses and hot water in a liquid measuring cup and whisk to combine. Stir it into the batter. Mix in the chocolate chips.
  5. Spread the batter into the prepared pan. Bake for 15-18 minutes until the center springs back to the touch and a toothpick inserted comes out clean or with moist crumbs.
  6. Let the cake cool in the pan. Crumble it into a large bowl with the cream cheese. Mix together until well combined (the texture should resemble cookie dough).
  7. Shape the dough into 1-inch (or so) balls and place them on a parchment lined baking sheet. Refrigerate for an hour or so until firm enough to dip.
  8. Melt the chocolate in the microwave or on the stovetop (in a double boiler or a bowl set over a pan of simmering water). Dip each truffle in chocolate and place on a clean parchment lined baking sheet. Refrigerate until set. Drizzle with additional almond bark or chocolate, if desired.
  9. Store in the refrigerator (up to several days).

Recipe Source: adapted from this Chocolate Chip Gingerbread Cake (thanks to my sister, Em, for coming up with this idea to make the delicious cake into truffles!)

13 Responses to Chocolate Chip Gingerbread Cake Truffles

  1. Jason says:

    I just wanted to let you know that these were an absolute hit! We made 27 kinds of cookies for Christmas (it is our tradition to make a bunch of cookies and hand them out) and these were the most popular ones! They taste wonderful and look amazing on the plate!

    Thanks for sharing!

  2. Jacqueline says:

    These turned out so lovely. I made them with my brother while visiting him and his wife over the holiday. I will say they are very sweet! Next time I’m going to leave out the mini chips and make 1/2 inch balls. Not a big sugar family… So the one batch was plenty for multiple dinner parties.

    It was a great family activity. I baked the cake with my 2 year old nephew. My brother mashed the cake. My mom and I made the balls. We all tried our hand at dipping and rolling the cake balls in chocolate. The next day I was very occupied with my 4 month old, so my brother, the defensive linebacker, “decorated” the truffles. It was a lovely family affair. We are going through big transitions, so it was very nice to create new traditions. Thanks for being apart of our holidays and helping my family spend some quality time together :)!

  3. Chrissy says:

    I just made these tonight. I didn’t think they would be as good as they are! I love them! Thanks for another great recipe!

  4. Bridget G says:

    These were so good! Thanks for another great recipe!

  5. Wow! How impressive are these! I just love truffles and gingerbread – my kinda treat!

  6. Jane says:

    Thank you so much for your fast repy, what with it being the last weekend before Christmas and all…
    I think I will buy some chocolate tomorrow and do it your way – I just made some Christmas tree cake pops with my little girl and she did an (unexpextedly) great job putting sprinkles on the “trees”, so I think I will do these truffles, cover them in the chocolate and let her sprinkle away.
    Anyway, just in case anyone should be looking for a nice indoor project (weather is AWFUL over here): I made a simple chocolate sponge in a small springform pan, let it cool in the pan, cut it into eight wedges, poked a cake pop stick into each wedge, piped green frosting on top and decorated it with sprinkles.

  7. Jane says:

    These look absolutel lovely! Just a quick question, if that is ok: Do you think I could roll these in cocoa powder instead of covering them with the chocolate? Then I’d have all the ingredients at home, plus I’ve got a little helper and she could try dusting the truffles, too. Thank you so much for this brilliant idea to make gingerbread truffles!

    • Mel says:

      Hi Jane – I think that could work ok, although I’m not sure how well the cocoa would stick to the cake center (it’s not quite as sticky as a traditional truffle). Worth a try, though, especially if you have a little assistant! 🙂

  8. Gingerbread and chocolate in a truffle sounds absolutely amazing! Although I would feel pretty weird making a cake just to crumble it up too! 🙂

  9. Rachel says:

    These look yummy! BTW yesterday I made a new recipe I found on pinterest that was not yours and I immediately regretted it at the first taste. Yours are the best and I will be the first in line if (and hopefully when!) you print a cook book! Your recipes have become our family classics. Hope you all have a very Merry Christmas!

  10. Tanya M. says:

    I just pulled up your website and my 3 year old daughter saw the picture at the top and said, “Yum! Delicious! Those are my favorite!” haha! I guess I better make her “favorite” thing so she can try it! 🙂
    Merry Christmas to your family!

  11. Yum! these look incredible Mel!

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