White Chocolate Gingerbread Truffles

I wanted to make this week’s school lunch treat a little festive for the Christmas season. I saw a recipe for white chocolate gingerbread truffles on Mel’s Kitchen Cafe that looked too good to resist. They were fun and simple to make and put a huge smile on my kids’ faces – they absolutely loved them!

How to Make White Chocolate Gingerbread Truffles

Combine the gingersnap cookies in a food processor until finely crushed. Add the cream cheese and vanilla then mix until well combined.

Roll into 20 even-sized balls and place them on a parchment-lined baking sheet. Place into the refrigerator for 30 minutes.

Melt the white chocolate candy melts in a bowl in the microwave, heating for 30-second increments, then stirring until completely smooth and melted. Don’t overcook!

Place each gingerbread truffle on a fork and use a spoon to pour the melted white chocolate over the gingerbread truffle. Tap gently against the side of the bowl to remove excess melted white chocolate. Place it back on the parchment lined baking sheet then add sprinkles to the top of each truffle immediately because the white chocolate cools and hardens quickly.

Store sealed in the refrigerator until needed. The white chocolate gingerbread truffles will last in the fridge for 5-7 days. Enjoy!

White Chocolate Gingerbread Truffles

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Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

Refrigerator time: 45 minutes minutes

Total Time: 17 minutes minutes

Course: Dessert

Cuisine: American

Servings: 20 truffles

Author: Pam - For the Love of Cooking / Original by Mel's Kitchen Cafe

Ingredients

• 10 oz crispy gingersnap cookies
• 6 oz cream cheese, softened to room temperature
• ¼ tsp vanilla extract
• 10 oz white chocolate melting wafers
• Christmas sprinkles

Instructions

• Combine the gingersnap cookies in a food processor until finely crushed.
•  Add the cream cheese and vanilla then mix until well combined.
• Roll into 20 even-sized balls and place them on a parchment-lined baking sheet. 
• Place into the refrigerator for 30 minutes.
• Melt the white chocolate candy melts in a bowl in the microwave, heating for 30-second increments, then stirring until completely smooth and melted. Don't overcook!
• Place each gingerbread truffle on a fork and use a spoon to pour the melted white chocolate over the gingerbread truffle. Tap gently against the side of the bowl to remove excess melted white chocolate.
• Place it back on the parchment-lined baking sheet then add sprinkles to the top of each truffle immediately because the white chocolate cools and hardens quickly.
• Store sealed in the refrigerator until needed. The white chocolate gingerbread truffles will last in the fridge for 5-7 days. Enjoy!

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