These gingerbread truffles are coated in a delicious chai-spiced white chocolate layer. These truffles are the perfect Christmas snack this season.

White chocolate gingerbread truffles on a baking tray

Why this recipe works

An easy festive treat – truffles are so quick to make, and they always impress everyone.
Use up gingerbread cookies – whether you’re someone who decorates gingerbread over the holidays or if you just love to buy them, I always find that there are some leftover! These truffles are the perfect way to ensure there’s no leftovers.

Gingerbread truffles piled on a baking tray

Ingredient Notes

Gingerbread cookies – pulse the cookies in a food processor or blender until the gingerbread cookies resemble course sand. It should look like brown sugar.
Cream cheese – pull the cream cheese out 2 hours before you start making this recipe. Alternatively I have microwaved the cream cheese for 20-30 seconds to soften it and it works great like that too! You want to get the cream cheese to a consistency that is easily spreadable, there should be no obvious clumps.
White chocolate – I typically use white chocolate chips, but you can definitely use a white chocolate block. Add the white chocolate chips to a microwavable bowl and melt them in 20-30 second bursts. You don’t want to burn the chocolate, so stir it between each interval.
Coconut oil – adding coconut oil to the white chocolate will ensure the chocolate is nice and smooth, making it the perfect dipping consistency!
Chai spice – you can skip adding the chai spice, but I love the extra hit of flavour it adds to these gingerbread truffles. It is a must try!

Truffles on a plate with one that has a bite out of it

FAQ

Can I use gingerbread with icing on it?

If there is minimal icing, you can use these for sure. But take off any sprinkles, or decorations.

What’s the best way to dip the truffles?

I recommend using two forks to toss the gingerbread truffle in the chai spiced white chocolate. Then add these onto a baking paper (or wax paper) lined plate or tray.

Do I have to line my plate with baking paper?

Yes! If you don’t use baking or wax paper then as you chill the truffles they will stick to the plate or tray and make it really hard to peel off once the chocolate has hardened. Don’t skip adding it.

Truffles in cupcake liners on a patterned baking tray

Storing

Another great thing about the gingerbread truffles is that they last for a long time! Simply store them in an airtight container in your fridge. They will be good for up to 1 week, possibly even longer if they last that long.

Truffle with a bite taken out of it on a baking tray

Gingerbread Truffles

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Print Pin Rate

Prep Time: 15

Chill Time: 25

Total Time: 40

Servings: Truffles

Calories: 120kcal

Ingredients

13-15 Gingerbread cookies (approx. 300g)
220 g Cream Cheese softened
1 cup White Chocolate Chips
1 tsp Coconut Oil
1 ½ tsp Chai Spice

Instructions

Put all gingerbread cookies into a blender & pulse until they resemble coarse sand.
In a bowl, combine softened cream cheese and gingerbread crumbs. Stir until fully combined.
Shape into approximately 18-20 tablespoon sized balls and freeze for 15 minutes.
Melt white chocolate and coconut oil in the microwave, for 20 second bursts until smooth & runny.
Once melted, add your chai spice, stirring thoroughly.
Line a tray or plate with baking paper.
Take the gingerbread balls out of the freezer, and one by one dip them in white chocolate. They should be completely coated, use a fork to do this & take them out.
Add any toppings or decorations. Place in the fridge for 10 minutes to harden the chocolate then enjoy.

Notes

*Chai Spice Ingredients: 4 tsp Ground Cardamom, 2 tsp Ground Cinnamon, 2 tsp Ground Ginger, 1 tsp Ground Allspice, 1 tsp Ground Nutmeg

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