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Decadent Spiced Gingerbread Truffles

Category: Sweet Treats and Baked Goods

Crafted with crushed gingerbread cookies, cream cheese, and warm aromatic spices like cinnamon, nutmeg, and cloves, these decadent truffles combine festive flavors in every bite. Coated in melted semisweet chocolate for a smooth, rich finish and sprinkled with fine crumbs or cocoa powder, they’re chilled to perfection for easy handling. Ideal for gifting or holiday treats, these little delights are quick to assemble and delectable to savor.

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Fatiha
By Fatiha Fatiha
Last updated Tue, 16 Dec 2025 15:06:43 GMT
A plate of gingerbread truffles with a creamy chocolate coating. Pin
A plate of gingerbread truffles with a creamy chocolate coating. | zestplate.com

These decadent spiced gingerbread truffles with creamy chocolate coating effortlessly combine warmth and richness for a delightful treat during the holiday season or any time you crave a flavorful bite. With the perfect blend of warm spices, a hint of molasses, and a luscious chocolate shell, they are as indulgent as they are easy to make.

I discovered this recipe on a chilly winter evening and it has since become a festive favorite that impresses everyone at gatherings.

Ingredients

How To Make Decadent Spiced Gingerbread Truffles

Storage Tips

Ingredient Substitutions

Serving Suggestions

Cultural Notes

Final Inspiration

Recipe FAQs

→ Can I make these truffles without a food processor?

Yes, you can use a zip-top bag and rolling pin to crush the cookies into fine crumbs manually.

→ How do I ensure the mixture holds its shape?

Chill the mixture in the refrigerator for about 30 minutes to firm it up before rolling into truffles.

→ What chocolate works best for the coating?

Semisweet chocolate provides a balanced sweetness, but you can use dark or milk chocolate depending on your preference.

→ Can I substitute coconut oil in the chocolate coating?

Coconut oil is optional for a smoother coating. You can skip it or use a neutral oil like vegetable oil instead.

→ How do I store the truffles after making them?

Store the truffles in an airtight container in the refrigerator for up to a week. Serve chilled or at room temperature.

→ Can I add a different topping for decoration?

Absolutely! Top with crushed nuts, sprinkles, or even dried fruit for a unique finish and texture.

Spiced Gingerbread Truffles Treat

Creamy gingerbread truffles with warm spices and rich chocolate coating.

Preparation Time
30 min
Cooking Time
~
Total Duration
30 min
By Fatiha: Fatiha

Category: Desserts

Skill Level: Intermediate

Cuisine: Western

Output: 12 Servings (Approximately 24 truffles)

Dietary Preferences: Vegetarian

Ingredients

→ Gingerbread Truffle Base

01 1 cup finely crushed gingerbread cookies
02 1 cup cream cheese, softened
03 1 cup powdered sugar
04 1 teaspoon ground ginger
05 1 teaspoon ground cinnamon
06 1 teaspoon ground nutmeg
07 1 teaspoon ground cloves
08 1 tablespoon molasses
09 1 teaspoon vanilla extract

→ Chocolate Coating

10 1 ounce semisweet chocolate, chopped
11 1 tablespoon coconut oil (optional)
12 Extra crushed gingerbread cookies or cocoa powder (optional for rolling)

Directions

Step 01

Place store-bought gingerbread cookies in a food processor and pulse until fine crumbs are achieved, or crush them in a zip-top bag using a rolling pin.

Step 02

In a medium mixing bowl, combine the crushed gingerbread cookies with softened cream cheese. Mix until smooth and well incorporated.

Step 03

Add powdered sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, molasses, and vanilla extract to the bowl. Stir until fully combined and smooth. The mixture should be pliable but firm enough to hold its shape.

Step 04

Cover the bowl with plastic wrap and refrigerate for about 30 minutes or until the mixture is firm enough to handle.

Step 05

Use a cookie scoop or your hands to portion out small amounts of the mixture, rolling them into balls about 1 inch in diameter. Place the truffles onto a parchment-lined baking sheet.

Step 06

In a microwave-safe bowl, combine chopped semisweet chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.

Step 07

Remove the truffles from the refrigerator. Using a fork or toothpick, dip each truffle into the melted chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off.

Step 08

Return coated truffles to the parchment-lined baking sheet. If desired, sprinkle the tops with extra crushed gingerbread cookies or cocoa powder before the chocolate sets.

Step 09

Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate coating to harden completely.

Notes

  1. Ensure the truffle mixture is chilled thoroughly before shaping to avoid stickiness.

Required Equipment

  • Food processor or rolling pin
  • Mixing bowl
  • Microwave-safe bowl
  • Parchment-lined baking sheet

Allergen Information

Review each component for possible allergens and consult a health professional when concerned.
  • Contains dairy
  • Contains gluten
  • Contains nuts (if using gingerbread cookies with nut ingredients)

Nutritional Information (per serving)

These figures serve as estimates and are not a substitute for medical advice.
  • Calories: 120.5
  • Fat: 6.5 g
  • Carbohydrates: 15 g
  • Protein: 1.8 g