These Gingerbread Truffles coated in white chocolate are not only delicious, but they are the perfect size to give as gifts for the holidays!
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! Your friends and family will love these!!
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!
If you love these truffles, be sure to try some of our other favorite gingerbread recipes below!
- Pumpkin Cream Cheese Gingerbread
- Ginger Cookie Cups with Pumpkin Cheesecake
- Gingerbread Cookies with Spiced Marshmallow Buttercream
- White Chocolate Gingerbread Chex Mix
- Gingerbread Waffles with Butter Syrup
Butter With a Side of Bread
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Yields 24
GINGERBREAD TRUFFLES
These Gingerbread Truffles coated in white chocolate are not only delicious, but they are the perfect size to give as gifts for the holidays!
60 min
45 min
1 hr, 45 Total Time
Save Recipe
Ingredients
- 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
Instructions
- 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!
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