3 Ingredient Gingerbread Truffles
Easy 3 ingredient gingerbread truffles made with gingernut cookies, cream cheese, and white chocolate. A no bake holiday dessert perfect for gifting.
Servings: 18 servings
Calories: 132kcal
Ingredients
- 250 g Gingernut biscuits
- 200 g Cream cheese
- 100 g 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.
Notes
- 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.
Nutrition
Serving: 1Truffle | Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 140mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.03mg
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