3-Ingredient Gingerbread Truffles

I never let these 3-ingredient gingerbread truffles be missing from my Christmas table. Never! They’re always by the side of our Addictive Christmas Crack!

They are so creamy inside, crunchy outside, and full of warm gingerbread flavor that they are simply irresistible… Besides, they are no-bake, which allows me to occupy the oven with other things while I make these delicious gingerbread truffles on my kitchen counter.

If you want to learn one of the simplest recipes ever (it only takes 15 minutes to prepare… Seriously, only 15 minutes!), you’re in the right place! I’ll teach you the recipe really quickly!

Enjoy it while it lasts, because my mother won’t be around forever! She taught me this recipe when I was still living with her, about 3 years ago, before I moved in with Jorge. It’s one of those recipes I’ll never forget or change! Without further ado, shall we get started?

What You’ll Need For Gingerbread Truffles

The base ingredients for this recipe are gingerbread cookies, cream cheese, and white chocolate. But I’ll be honest with you… Because I like to make them Christmassy, ​​I also add some gold sprinkles, and because I like them super soft, I also add coconut oil. It’s all optional, but I insist you use those two ingredients too!

• 3 cups crushed gingerbread cookies (350g) – This is the main ingredient in our recipe. Actually, any type of cookie will do, but I prefer to use crunchy cookies. I tried it with soft cookies and the result wasn’t good because the dough became mushy instead of rollable.
• 7 oz cream cheese, softened (200g) – It’s important that it’s at room temperature. I tried it with cold cream cheese and didn’t blend smoothly. The batter was full of lumps. Basically, I had to throw it all in the trash. Jorge was right…
• 7 oz white chocolate (200g) – Use high-quality chocolate; otherwise, when you try to coat the truffles, the white chocolate won’t form a thick enough layer for them to be even. If you use cheap chocolate, the truffles will absorb it and the result will be disastrous! I recommend Baker’s white chocolate; I know it’s expensive, but it’s worth it.
• 1/2 teaspoon coconut oil (optional) – I know I say it’s optional, but believe me, it’s worth using coconut oil! Coconut oil helps melted chocolate become smoother and easier to dip. Believe me, it makes your job much easier!
• 2-3 tablespoons sprinkles or colored sugar (to decorate) – They’re purely decorative, but since I like to use this recipe as a Christmas dessert, they’re a must! I used gold sprinkles, but sometimes I also use green and red sprinkles.

How to Make This Delicious Truffles!

Eu disse-te que preparavas a receita em 15 minutos não foi? Coloca o teu cronometro a contar e vais ver como estou a dizer a verdade! Vamos a isso? Ler devagar não conta!

First of all, you just need to line a baking sheet or tray with parchment paper and set aside.

Place the gingerbread cookies in a food processor and blend untilyou have fine crumbs. Don’t overmix, until it’s powdered. It’s important that some small pieces of biscuit remain in the dough so that it’s crunchy and has a more pleasant texture. Try to make it look like the image below.

Add the cream cheese directly to the food processor and blendagain until the mixture comes together into a soft, dough-like consistency. It ends up similar to any other cookie dough, thick and not very sticky.

Scoop out small portions of dough (about 1 tablespoon each) androll them between your hands to form smooth balls.Arrange them on the prepared tray.

Refrigerate the truffle balls for about 1 hour, or freeze them for 25-30 minutes if you’re in a hurry. Actually, I put mine in the freezer because Jorge needed the kitchen for another recipe. I didn’t notice any difference in taste, so don’t worry about putting your truffles in the freezer too!

Bring a small pot of water to a gentle boil. Place a heatproof bowl on top (making sure it doesn’t touch the water) and add the white chocolate and, if desired, the coconut oil. Stir until fully melted and glossy.

Dip each chilled ball into the melted chocolate, using a fork to lift it out and let the excess drip off. Place the coated truffles back onto the parchment paper. Try to leave them like in the image above, completely covered in white chocolate. Don’t be afraid to overdo it, because most of the chocolate will end up dripping.

Before the chocolate sets, sprinkle the tops with sugar decorations or sprinkles and refrigerate for about 30 minutes, or until the coating has completely hardened.

And there you have it, your truffles are ready to serve! Now all that’s left is for you to take a bite and taste the delicious flavor of your recipe!

These truffles look beautiful alongside our 4-Ingredient Peanut Butter Balls and our 3-Ingredient Peppermint Bark Clusters. Believe me, it makes for an incredibly beautiful Christmas table!

My Make-Ahead Tips for Gingerbread Truffles

One of the reasons I love this recipe is that it can be made 2 days before Christmas. This helps me a lot to have my favorite desserts almost ready to serve on Christmas Day. You know what that means, right? It’s a relief!

To make these gingerbread truffles ahead, you only need to prepare the dough up to 2 days before, place it in a closed container (it can be with cling film) and put it in the fridge.

When you need to use the dough, remove it from the fridge and form balls with your hands. Put them back in the fridge for another half hour before coating them with white chocolate (I know it’s annoying to wait, but this makes your work much easier). Then just prepare the chocolate and coat the truffles with white chocolate.

Afterwards, decorate them, put them in the refrigerator, and they’re ready!

I usually prepare these truffles the day before Christmas, so when I serve them the chocolate is already nice and hard and crunchy!

How to Store Gingerbread Truffles in the Fridge

If you’ve seen my other recipes here on Big Cravings, you know perfectly well that I hate wasting food. I make tons of recipes and always try to store them in the best way so I can eat them later. With all the waste that usually happens at Christmas, I can’t help but try to help you preserve the leftovers of this dessert.

• It’s important that you store the truffles in a single layer in an airtight container so the chocolate doesn’t crack or smudge. You can always use parchment paper between the truffles so they don’t stick together.
• They keep well in the fridge for up to 1 week without losing texture or flavor. Last Christmas, I left them in the refrigerator from the 25th until New Year’s Day and they were still good. Therefore, you can save them for the New Year.
• When you take them out of the refrigerator, don’t eat them right away! Let them sit at room temperature for 10–15 minutes before serving so the centers soften again.

With these tips, you don’t need to waste your truffles. And you have no excuse for doing so, because in a few days everyone will be devouring them on New Year’s Eve!

I really hope you loved my recipe! Before you go, I’d also like to invite you to check out our Snowball Cookies, which were a real hit on our Facebook page!