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White Chocolate Gingerbread Truffles

Prep Time15 mins
Cook Time2 mins
Refrigerator time45 mins
Total Time17 mins
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
  • 1/4 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 5-7 days. Enjoy!