White Chocolate Gingerbread Truffles
It can’t get much simpler or tastier than these white chocolate gingerbread truffles. They are a great addition to the holiday cookie plate.
Can you remember where you were (what you were wearing, eating, doing) when you first heard about Oreo truffles?
You know the treat I’m talking about surely. Oreos crushed up and mashed with cream cheese, rolled into balls and covered in chocolate or most likely almond bark in many cases? Yeah, those things.
I’d love to meet the person who legitimately and officially came up with the idea. They sure took the world by storm – I mean, I seriously remember one Christmas season where we got at least five cute little plates of them from neighbors and I’m pretty sure we gifted them that year, too.
Oreo truffle overload (not necessarily a bad thing).
I haven’t made real, live Oreo truffles in a long time.
But for some reason I got the hankering to change them up a bit this year. Gingersnaps seemed a likely choice since they are a quintessential holiday flavor.
Crunchy, gingery, spicy – a perfect compliment to the rich cream cheese and sweet white chocolate.
The gingerbread truffle version quite exceeded my expectations and the fam loved them, too (all except the resident 8-year old who bit into one expecting a caramel flavor, don’t ask me why, and was significantly disappointed and not impressed).
I’m always one to reach for the dark chocolate as a first preference but as a heads up, I tried it here to cover these little babies and it doesn’t work in terms of flavor.
The creamy white chocolate is much more suited as a companion to the spicy molasses flavor of the gingersnaps. So take that for what it’s worth.
I’m starting to gear up for what I want to make friends and neighbors and teachers and random people I see on the street this year (to go alongside the homemade vanilla extract I made in bulk a month or so ago) and these gingerbread truffles are a definite contender.
Plus, hello easy treat of the century. Can’t get much simpler, cuter and tastier, if you ask me.
One Year Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}
Two Years Ago: Cinnamon Roll Caramel Popcorn
Three Years Ago: Red Velvet Cheesecake Cake
White Chocolate Gingerbread Truffles
Ingredients
- 4 cups (about 283 g) crunchy gingersnap cookies
- 6 ounces (170 g) cream cheese, softened
- ¼ teaspoon vanilla extract
- 10 ounces (283 g) white chocolate or almond bark, for dipping
- A few extra cookies crushed, for garnish
Instructions
- In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and process until the mixture comes together.
- Roll into scant tablespoon-sized balls (I use my #60 small cookie scoop to scoop and then rolled in my hands). Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).
- Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. (See note above for tips on dipping in chocolate.) Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
They turned out brilliantly! I dipped them in white chocolate, then striped them with a milk chocolate…they look quite professionally made! I used the President’s Choice brand gingerbread cookie which is so much more flavourful than any other brand we’ve had! Almost too ‘hot’’ for me, lol..Thank you for a perfect gingerbread truffle.
So would these not ship well (2-3 days in cold weather) as they require refrigeration?
They would probably be fine if being shipped in colder weather
I have a sweet tooth, so I really liked this dessert. My kids helped me cook, we had a great time! Thanks for the recipe, do you have a recipe for dark chocolate truffles?
Does it have to be almond bark, I can’t find them anywhere near me. So… can I use like any other chocolate?
Yes, you can use white chocolate or another type of chocolate for dipping.
I almost made these with gingerbread Oreos this year! But they were so good we ate them all and then i couldn’t find them in the stores anymore. If you haven’t tried the gingerbread Oreos…definitely find some! So the question is…did they see this post and decide they needed to make that flavor!?!
Haha, maybe!! I need to get my hands on some of those!
So I made these today, but….I mistakenly read it as 4 cups of gingersnap crumbs! Good grief – you have to add A LOT more cream cheese when you make this mistake! But they will definitely be in my “food gift” rotation from now on.
Oh boy, that’s a lot of truffles!
It does say four cups of ginger snap cookies is that wrong?
Measuring out 4 cups of cookie crumbs vs just 4 cups of cookies will make a big difference – the recipe calls for 4 cups of cookies.
I made these for a party last weekend. Everyone loved them. Such a nice change from chocolate truffles and perfect flavors for the holiday season!
I would really like to make these but was just wondering what the recipe is in grams?
I’m not sure as I don’t measure my ingredients in grams – sorry, Emily!
Can these be frozen? I am trying to get ahead on my Xmas baking.
Sometimes the candy coating can crack when freezing truffles, but you can try it.
Hi! What brand of gingersnap cookies did you use? Would store bought gingerbread men cookies work? I just want the most “gingerbread” flavor!
I think I’ve used Keebler in the past…I think the brand of the storebought gingerbread men cookies will matter…but if you like the taste of them, they should work!
I just want to share that I made these truffles this week for a cookie/candy contest at work and they won 1st place. These are simple to make, adorable, and tasty! I added red and green holly sprinkles to the top to make them extra Christmas-y.
Hey Mel,
How long do you think these will last in the fridge once they’re completed? I’m making some tomorrow to take to friends and am having a party next weekend. Will they still be ok? In my mind it makes sense that they would, since the cream cheese would last that long in the fridge anyway… Anyway, thanks for all you do!
I think they should be totally fine refrigerated for up to a week.
These are AMAZING! I made them for a big family Christmas party yesterday and they were a huge hit! Definitely making more to go on my cookie trays closer to Christmas. Thanks, Mel!
I have actually never made oreo truffles. I know. Where have I been? I think I’ve had them, never made them though! Pretty sure I now need to go make oreo truffles and these gingerbread ones. You even convinced me that the white chocolate would be good, and I’m generally in the school of thought that it’s not chocolate! 🙂
These look delicious and festive! Can they be frozen?
Definitely the uncoated truffles could be – I haven’t tried freezing them after they’ve been dipped. Sometimes they like to crack…
I’ll be honest and say that I don’t think I’ve ever had an Oreo truffle. However, as I think I actually prefer gingerbread over Oreos, I think I’ll jump straight to trying out these truffles! They look so delicious, and I’d love to try the combination of gingerbread and white chocolate!
It’s official- you are a genius! Can’t wait to try this new twist!
These look awesome! I love gingersnaps and truffles. I bought a book a couple of years ago that has insanely delicious cake ball recipes in it. There is an egg nog cake ball recipe in it that you should really try, Mel. Life changing I tell you. If would like the recipe, I
would be happy to send it along. Thanks for another great recipe, Mel!
If you would like that is. lol That’s what I get for typing so early with no coffee!
Yum! I’d love the recipe if you don’t mind sending it! contact @ melskitchencafe dot com.
I’ll get that off to you tomorrow, Mel! I picked up gingersnaps today, but I am waiting until closer to Christmas to make these because they will be gone fast! Thanks again, Mel.
I sent the recipe as an word document attachment, Mel. So you may want to check your spam folder if you haven’t received it in your inbox.
What a great idea! My sister and I were just saying that we hadn’t had an Oreo truffle in years and that one of us should make them this year. These would look so cute along side them.
Do you have a preferred brand of white chocolate? The last time I made something with white chocolate, I used baking chips and was a little disappointed in the flavor.
Hi Tracy – I like the Ghirardelli bars of white chocolate (they are thin and wrapped in gold) – usually by the other chocolate chips and baking bars in the grocery store.
My nephew from Australia is here till January and he loves ginger snaps. He drinks something called ginger beer, which is not alcoholic but popular in other countries. He also loves Oreo truffles, and once made one huge oreo truffle for his girlfriend. I’ll definitely be making these for him before he goes back to Australia. Thanks!
These look amazing! I’m gifting homemade vanilla to a few friends as well. Do you think dipping some in milk or dark chocolate would taste good? I do like the look of the white chocolate though! Can’t wait to make these!
I’m always one to reach for the dark chocolate as a first preference but as a heads up, I tried it here to cover these little babies and it doesn’t work in terms of flavor. The creamy white chocolate is much more suited as a companion to the spicy molasses flavor of the gingersnaps.
These truffles look fabulous! My husband loves all things gingerbread so I’m sure this is going to get added to our holiday baking list!
Paige
http://thehappyflammily.com
Mel, are you going to post your “recipe” for vanilla? Pretty please with a cheery on top. I know it’s basic, but your insight would be taken very seriously!
A cheery cherry is what I meant. Ha! Oh, and the truffles, drool!
I was planning on doing a DIY before the holiday season but it just didn’t happen – hopefully in January (then everyone can be REALLY prepared for next year). I usually use about 3 vanilla beans for 8 ounces of vodka or white rum (I split the vanilla beans as if I were going to scrape them out, but I don’t actually scrape them, before putting them in the jar).
Hi. This may seem like a silly question.
Is almond bark a special thing? When I think about almod bark I think of chocolate and whole almonds mixed together and then left to harden in big flat pieces. Would I melt that? Then what about the almonds? Again, super strange question, I know.
Thanks!
(And these look super yummy and pretty by the way!)
Almond bark is a funny and slightly inaccurate name for candy coating (sold either in blocks or cubes or in bags of wafers). It’s imitation chocolate that hardens quickly and some people think it’s easier to work with than chocolate. Does that help?
Wow, these look amazing! Gingerbread is one of my favorite flavors, so I can’t wait to try it in truffle form! 🙂
Dani | http://www.styledvariety.com
how do you make your homemade vanilla . I know this might be a dumb question to some.
I combine vanilla beans and vodka or white rum in a jar and leave it to steep for several weeks. I’m working on a how-to with amounts but there are also lots of tutorials online.
I love everything about these truffles! ❤️
Lovin’ these flavors! And they look so simple.
Here’s to all the Christmas goodies comin’ our way! 🙂
Last Christmas I served your Oreo cheesecake bites and I am still glowing from all the “oohs and aaaa” I received. I am not a fan of ginger cookies but they are my husband’s very favorite. And this is a Mel creation, which in almost every tried recipe, becomes family favorites. Thank you for this opportunity to make “just” for my wonderful husband something I know will bring a smile to his face.