GINGERBREAD TRUFFLES

These little bite-sized Gingerbread Truffles begin with a gingerbread mix and come together quickly with a little cream cheese frosting and a delicious white chocolate coating!

Gingerbread Truffles - Butter With a Side of Bread

I love cake balls and truffles because they are already individually portioned and they are easy to transport and wrap up as gifts. I decided to try something new this year and create a gingerbread variety to add to my goody plates for all of my neighbors. The white chocolate coating adds such a wonderful texture and flavor to the gingerbread and I think this version is so much prettier than plain gingerbread too!

GINGERBREAD TRUFFLES

  • 1 Gingerbread mix for an 8X8 pan, made according to package directions
  • 2 oz cream cheese softened
  • 1 Tbsp butter, softened
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp milk
  • 12 oz vanilla almond bark
  • sprinkles for decorating

Make gingerbread according to package directions and let cool completely. When cooled, crumble well in a large bowl.

Mix the cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar, vanilla and milk and continue to mix until well combined. Add the frosting to the gingerbread crumbs and mix together (the electric mixer works very nicely for this part too)!

Roll the mixture into 1″ balls and place on a flat plate or tray. Freeze the balls for about 20-30 minutes before dipping. When ready to dip, melt the almond bark in the microwave according to package instructions and then dip each ball until well coated. Place the dipped balls onto a baking sheet lined with wax paper and add sprinkles immediately if desired. You can serve these as soon as the chocolate sets up, or they can be stored at room temperature in an airtight container for several days. Enjoy!

Gingerbread Truffles - Butter With a Side of BreadGingerbread Truffles - Butter With a Side of BreadGingerbread Truffles - Butter With a Side of BreadNellie-signature3

GINGERBREAD TRUFFLES
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 Gingerbread mix for an 8X8 pan, made according to package directions
  • 2 oz cream cheese softened
  • 1 Tbsp butter, softened
  • ¾ cup powdered sugar
  • ½ tsp vanilla extract
  • 1 Tbsp milk
  • 12 oz vanilla almond bark
  • sprinkles for decorating
Instructions
  1. Make gingerbread according to package directions and let cool completely. When cooled, crumble well in a large bowl.
  2. Mix the cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar, vanilla and milk and continue to mix until well combined. Add the frosting to the gingerbread crumbs and mix together (the electric mixer works very nicely for this part too)!
  3. Roll the mixture into 1" balls and place on a flat plate or tray. Freeze the balls for about 20-30 minutes before dipping.
  4. When ready to dip, melt the almond bark in the microwave according to package instructions and then dip each ball until well coated. Place the dipped balls onto a baking sheet lined with wax paper and add sprinkles immediately if desired. You can serve these as soon as the chocolate sets up, or they can be stored at room temperature in an airtight container for several days. Enjoy!

 

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