Gingerbread Truffles are so easy to make ! No-Bake treat and only need 3 ingredients for the filling.
Moist, sweet, delicious !
These No-Bake Gingerbread Truffles are to-die-for delicious, especially ginger lovers !
The recipe yield sixteen truffles, but they are all just less than a golf ball size when finished.
It is also a bonus that we can make these ahead of time, as the Gingerbread Truffle recipe is make-ahead friendly and stores very well.
You might feel that a dusting of Ground Ginger would be better, than Ground Cinnamon. However, if dusting with Ginger, the taste will be overbearing.
Cinnamon balances the taste perfectly !
These Gingerbread Truffles are perfect to add to a Christmas Dessert Board, or even a small platter with sweet treats.
We love them as a late afternoon treat with a cup of coffee or tea as well. Normally that is only when we have any leftover from Christmas !
The Truffles are usually the first to go from a Dessert platter, as most people seems to love their Ginger treats.
This Gingerbread Truffles recipe is also great for the kiddies to help make sweet treats for Christmas. An adult is only needed to melt the Butter and of course the Chocolate.
Other than that, let them be ! And see how much fun they have making their own treats.
(scroll down for the full printable recipe card)
Ingredients to make Gingerbread Truffles :
- 400 grams Ginger Cookies, ( 7 oz )
- 3/4 cup Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter, melted
- 300 grams White Chocolate, ( 10.5 oz )
- Ground Cinnamon, to sprinkle
NOTE: Do remember, if stored in the refrigerator, to remove at least an hour before serving. Maybe even longer if you live in a very cold area.
More Christmas Treats you might like:
- Italian Kisses
- Christmas Dessert Board
- Salted Caramel Truffles
- Eggnog Marshmallows
- Peanut Butter Cup Christmas Trees
Gingerbread Truffles
Gingerbread Truffles
Ingredients
- 400 grams Ginger Cookies ( 7 oz )
- ¾ cup Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter melted
- 300 grams White Chocolate ( 10.5 oz )
- Ground Cinnamon to sprinkle
Instructions
- Blitz all the cookies in a blender until very fine
- Add the Condensed Milk and Butter - blitz until well combined
- Roll mixture into 16 balls, place on a baking sheet and refrigerate 25 - 30 minutes or until firm
- Melt half the White Chocolate - dip each truffle, using a fork, into the Chocolate and return to the refrigerator for 2 minutes
- Repeat with the leftover Chocolate - melt - dip and chill another 2 minutes
- Sprinkle with Ground Cinnamon and transfer to a serving bowl or plate
Notes
- Any leftover Truffles can be stored in a sealed container in the refrigerator for up to a week (do remove from the refrigerator at least an hour before serving)