Gingerbread truffles are a simple no-bake holiday treat made with crushed gingersnaps, condensed milk, and white chocolate. They are rich, festive, and full of classic gingerbread flavor, making them perfect for Christmas gifting!
If you love easy festive treats, you might also like my Candy Cane Kiss Popcorn, Chocolate Covered Pretzels, and Coconut Ice.
Quick Look: Gingerbread Truffles Recipe
- Prep Time: 20 Minutes
- Chill Time: 30 Minutes
- Total Time: 50 Minutes
- Servings: 18 Truffles
- Difficulty: Easy, perfect for the holiday season.
- Dietary info: Vegetarian, egg-free.
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Gingerbread truffles are one of the easy, no-bake Christmas treat recipes made by combining gingernut biscuits or gingersnaps with condensed milk and shaping the mixture into balls. The truffle balls are dipped in melted white chocolate and decorated with holiday-themed sprinkles or sparkling sugar.
These gingerbread truffles have a rich and soft center with all the warm gingerbread flavors. The white chocolate outer layer adds enough sweetness and balances the spice from the cookies. If you love warm flavors as much as I do, check out my Gingerbread Snowball Cookies, Molasses Crinkles, and Sugar Plums.
Since there is no baking involved, this recipe is perfect to make during busy holiday season. If you love classic Christmas flavors but want something simple and indulgent, this truffle recipe is perfect for you. If you love making delicious desserts using store-bought cookies or biscuits, you might like my Oreo Bark, Biscoff Truffles, and Chocolate Covered Oreos.
Why you'll love this recipe:
- This recipe is incredibly convenient and time-saving.
- Perfect for parties, gifting and dessert trays.
- Rich, festive and delicious!
- They are completely no-bake and made with simple, easily available ingredients.
Ingredients & Substitutions
Gingersnap Cookies - These are the base of the truffles and give them their classic gingerbread flavor. You can use homemade or store-bought gingersnap cookies or gingernut biscuits. You can swap them with any of your favorite crisp ginger cookies for similar flavor profile.
Condensed Milk - The sweetened condensed milk helps bind the cookie crumbs and adds sweetness.
White Chocolate - White chocolate is used to coat the truffles. I have used white chocolate bar in this recipe. You could also use white chocolate chips, almond bark or melting wafers. You can also substitute it with dark chocolate or milk chocolate.
Sprinkles - Sprinkles are optional but add a festive touch. Use holiday-themed sprinkles, nonpareils, sparkling sugar or even crushed cookies to decorate the truffles.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
This truffle recipe is easy to customize, especially during the holiday season.
You can replace the white chocolate coating with dark or milk chocolate. Use dark chocolate if you want to make them less sweet.
Add a little bit of ground ginger or ground cinnamon to the cookie crumbs, if you want a deeper gingerbread flavor.
You can also drizzle melted colored candy melts on chocolate covered biscoff truffles to add a festive touch.
Add toasted, chopped nuts to the cookie filling for added crunch.
Skip the chocolate coating and roll the truffles in cookie crumbs.
Decorate them with colorful sprinkles, sparkling sugar or gingerbread man sprinkles.
How to make Gingerbread Truffles
Grind the ginger cookies into fine crumbs.
The crumbs should be even so they mix well with condensed milk.
Add sweetened condensed milk to the ground cookies and mix until everything comes together.
Gently knead the mixture to a soft dough.
Shape the mixture into 18 small round balls.
Arrange them on a lined tray and let them chill in the freezer for 30 minutes.
Once chilled, take them out of the freezer.
Take the chopped white chocolate in a microwave-safe bowl.
Melt the chocolate in the microwave until smooth.
Dip each chilled truffle in the melted chocolate.
Coat the truffle evenly with chocolate.
Place the coated truffle on a tray lined with parchment paper. Decorate with sprinkles while the chocolate is still wet. Let them fully set and serve.
Tips & Notes:
- Use fresh and high quality ingredients for the best results.
- Make sure you grind the cookies into fine crumbs.
- If you feel the filling mixture is dry, add more condensed milk and mix until you get the desired texture. If the filling is sticky, add more crumbs.
- Do not skip chilling the truffles. It will make truffles firm and much easier to dip in chocolate.
- Melt the chocolate gently until smooth. Use a microwave or a double boiler to melt. Use short microwave intervals and stir often so the chocolate doesn't overheat.
- Use a fork or dipping tool to coat the truffles. This helps get rid of any excess chocolate easily and gives a smooth finish.
- Work quickly when decorating. Add sprinkles while the chocolate is still wet. Otherwise, they won't stick properly.
- Let them set fully before storing or stacking them. If you want to decorate them with an extra drizzle of chocolate, wait until they are fully set, then drizzle it on top.
Serving suggestions
Gingerbread truffles are perfect for the holiday dessert platters and Christmas gatherings. Arrange them on a tray with other holiday treats like Ischoklad, Cherry Snowball Cookies, and Honey Joys.
They can be served along with a cup of coffee, tea or hot cocoa.
For the best texture, let them sit at room temperature for sometime before serving.
Storage suggestions
Store them in an airtight container in the refrigerator for up to a week.
If you want to store them for a longer period of time, freeze them for up to 2 months.
More Holiday Recipes
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Gingerbread Truffles
Ingredients
- 250 Grams Ginger Snap Cookies / Gingernut Biscuits (26 biscuits)
- 200 Grams White Chocolate
- ½ Cup Sweetened Condensed Milk
- Sprinkles as needed
Instructions
- Grind the ginger cookies into fine crumbs.
- Add sweetened condensed milk to the ground cookies and mix until everything comes together.
- Gently knead the mixture to a soft dough.
- Shape the mixture into 18 small round balls.
- Arrange them on a lined tray and let them chill in the freezer for 30 minutes. Once chilled, take them out of the freezer.
- Take the chopped white chocolate in a microwave-safe bowl.
- Melt the chocolate in the microwave until smooth.
- Dip each chilled truffle in the melted chocolate. Coat the truffle evenly with chocolate.
- Place the coated truffle on a tray lined with parchment paper. Decorate with sprinkles while the chocolate is still wet. Let them fully set and serve.
Video
Notes
- If you feel the filling mixture is dry, add more condensed milk and mix until you get the desired texture. If the filling is sticky, add more crumbs.
- Do not skip chilling the truffles. It will make truffles firm and much easier to dip in chocolate.
- Work quickly when decorating. Add sprinkles while the chocolate is still wet. Otherwise, they won't stick properly.
Nutrition
Nutrition values are estimates only.
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