If you love fast, festive treats, then you need to try these 3 Ingredient Gingerbread Truffles. These bite-sized Christmas treats taste like creamy gingerbread cookie dough, take just minutes to prepare, and look so impressive you can give them as Christmas gifts. The best part - they are no bake!
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No bake, 3 ingredients, can be made in advance and they have all the flavours of Christmas. What more could you want?
These are deliciously indulgent and the perfect easy Christmas treat that literally melts in your mouth.
I am all about the no-bake treats at this time of year. These gingerbread truffles couldn't be easier. Blitz up some gingernut biscuits, mix with cream cheese, roll into balls and dip in melted white chocolate.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Gingernut Biscuits - Also known as gingersnap cookies. Store-bought gingernut biscuits if you want to save time. But if you want a more nutritious option, then try making our Healthy Gingernut Biscuits.
- Cream cheese - You want to use full fat cream cheese here for the best flavour. You could use light if you prefer.
- Chocolate - Some white chocolate to dip them in.
Variations
Chocolate - You could swap white chocolate for milk chocolate or dark chocolate. I love the combination of dark chocolate and ginger. If you didn't want to fully dip them, you could just drizzle the gingerbread truffles with melted chocolate.
Sprinkles - We sprinkled some crushed gingernut biscuits on top of the melted chocolate, but you could add some Christmas sprinkles too.
Orange - For an orange and gingerbread combination, you could mix some orange zest in with the truffle mixture and then sprinkle some orange zest on top too.
How To Make Gingerbread Truffles
- Step 1: Put the ginger nuts into a food processor.
- Step 2: Process the ginger nuts into fine crumbs.
- Step 3: Transfer the crumbs to a large mixing bowl and add the cream cheese.
- Step 4: Mix together until everything is well combined and a ball is formed. Refrigerate for 30 minutes.
- Step 5: Roll into balls of approx 30g/1oz each.
- Step 6: Gently melt the white chocolate in a pan or in the microwave.
- Step 7: Use a fork to dip the truffle balls in the melted chocolate. Completely coat the ball and put it on a lined tray. Sprinkle with the remaining ginger nut crumbs.
- Step 8: Refrigerate for around 15 minutes or until the chocolate has set.
Storage
Fridge: Store these gingerbread truffles in an airtight container in the fridge for up to 7 days.
Freezer: These are best in the fridge, but you can freeze them if you need them to last longer. I would freeze them undecorated though, and then defrost them and dip in chocolate. This is a great way to get ahead for Christmas too.
Gifting: These make SUCH a nice homemade gift, as they are so easy to make, but really impressive. I like to put them in a mini cardboard cake box with some festive paper. You could also put them in a large jar with some ribbon around it. Just keep them chilled for as long as possible before gifting.
Dannii's Top Tips
- You can either use a food processor to crush the biscuits, or if doing it by hand, you can put them in a Ziploc bag and use a rolling pin.
- Use softened cream cheese, as it will mix into the biscuits more easily.
- If you want evenly sized balls, then use a mini ice cream scoop.
- Make sure you chill the rolled balls in the refrigerator for at least 15 minutes before dipping in the melted chocolate.
- Use a fork to dip the balls into the chocolate and then tap off the excess chocolate before putting them on a lined tray.
- If your kitchen is hot, you might need to work in batches with dipping them in melted chocolate, to keep some in the fridge to stay firm.
More Gingerbread Recipes
If you've tried this gingerbread truffle recipe, let us know how you got on in the comments below.
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Recipe
3 Ingredient Gingerbread Truffles
Ingredients
- 250 g (9 oz) Gingernut biscuits
- 200 g (7 oz) Cream cheese
- 100 g (3.5 oz) White chocolate
Instructions
- Put 250 g Gingernut biscuits into a food processor.
- Process the ginger nuts into fine crumbs.
- Transfer the crumbs to a large mixing bowl and add 200 g Cream cheese.
- Mix together until everything is well combined and a ball is formed. Refrigerate for 30 minutes.
- Roll into balls of approx 30g/1oz each.
- Gently melt 100 g White chocolate in a pan or in the microwave.
- Use a fork to dip the truffle balls in the melted chocolate. Completely coat the ball and put it on a lined tray. Sprinkle with the remaining ginger nut crumbs.
- Refrigerate for around 15 minutes or until the chocolate has set.
Recipe Tips
- You can either use a food processor to crush the biscuits, or if doing it by hand, you can put them in a Ziploc bag and use a rolling pin.
- Use softened cream cheese, as it will mix into the biscuits more easily.
- If you want evenly sized balls, then use a mini ice cream scoop.
- Make sure you chill the rolled balls in the refrigerator for at least 15 minutes before dipping in the melted chocolate.
- Use a fork to dip the balls into the chocolate and then tap off the excess chocolate before putting them on a lined tray.
- If your kitchen is hot, you might need to work in batches with dipping them in melted chocolate, to keep some in the fridge to stay firm.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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