Decadent gingerbread truffles coated in smooth white chocolate — an easy no bake Christmas treat that is perfect for gifting!
Course Dessert
Cuisine American
Keyword Christmas, easy recipes, Gingerbread, holiday, no bake, truffles
Prep Time 30 minutesminutes
Cook Time 2 minutesminutes
Total Time 32 minutesminutes
Servings 24
Calories 171kcal
Author Stacey aka the Soccer Mom
Cost $6
Ingredients
1packagegolden Oreos or similar sandwich cookies36 cookies
8ouncescream cheesesoftened
3Tablespoonsmolasses
2teaspoonsginger
1teaspooncinnamon
1bagwhite melting chocolate
1packagegingerbread icing transfers
Instructions
Place cookies in blender or food processor and chop until they've reached a sand-like consistency.
Pour crushed oreos into a large mixing bowl. Add softened cream cheese and mix using stand mixer or hand mixer until well combined.
Mix in the molasses, ginger and cinnamon.
Place bowl of batter in the fridge for about 3 hours until it firms up.
Using a small ice cream scoop or melon baller, scoop some of the truffle batter into your hand and roll into an even ball.
Place onto a cookie sheet or non-stick silicon baking mat.
Once all the truffle is rolled, place in the fridge for about 20 minutes to set.
When the truffle batter is almost ready, prepare the white chocolate. Melt in 15-20 second intervals, stirring in between, until smoothy melted. (Make sure to use a microwave-safe bowl and handle with care, as bowl may be hot).
Dip each truffle into the melted white chocolate, turning until entire surface is coated. Allow excess chocolate to drip back into the bowl. (Tip: If you're handy with chopsticks, they work great for this step!)
Place dipped truffles back onto your baking sheet and press one of the gingerbread icing decorations onto the top of each one.
Return finished gingerbread truffles to the fridge for at least 10 minutes to harden
Notes
*Nutritional information does not count for the Gingerbread Men topping.