Chocolate Covered Gingerbread Truffles

No-bake desserts are a very good thing, especially when they are covered in chocolate. Holidays can be stressful, but having a stash of these simple delicacies in the freezer can make those last minute cookie trays a breeze. You know, when your husband says he needs something for a holiday party he forgot to mention, or when your kid needs a special treat for his favorite teacher.

I love how festive these look with very little effort. Just a pinch of that reserved crumb makes these pretty. 😀

Ingredients needed for Chocolate Covered Gingerbread Truffles:

This list is short, friends! This is one of those recipes that can easily be made with your kiddos.

• Gingersnap Cookies – You’ll need a pound of these thin little cookies for this recipe.
• Cream Cheese – One block of softened cream cheese is the perfect amount to cream the crumbs together. I use the light version.
• Cinnamon – Just a pinch of the perfect fall spice.
• Chocolate – Any good melting chocolate works, but I prefer the Ghirardelli dark chocolate melting wafers.

How to make Chocolate Covered Gingerbread Truffles:

1. Prep the gingersnaps – In a food processor, pulse gingersnaps until fine crumbs are formed. This may take a few minutes. Reserve about 1/4 cup of crumbs for the topping.
2. Add cream cheese – Pour the crumbs into a mixing bowl. Add softened cream cheese and cinnamon, and cream together with a hand mixer, until creamy. Use your hand to form into small balls, about one inch in size. Place on a baking sheet lined with parchment paper.
3. Chill – Place the gingersnap balls in your refrigerator or freezer for an hour or so, or until well chilled.
4. Cover with chocolate – Melt chocolate at 50% power in microwave until creamy, checking frequently to avoid burning. Use a spoon to dip each gingersnap ball, completely covering in chocolate. Remove to baking sheet, and add a pinch of the reserved gingersnap crumbs to the top of each ball.
5. Chill again – Place chocolate covered truffles in the refrigerator or freezer until the chocolate completely sets.
6. Store – Store the gingerbread truffles in the freezer, for best results.

Cookie Baking Tools: You’ll need a food processor to grind the gingersnap cookies. I also use these baking sheets for this recipe, and this parchment paper fits perfectly. Have fun!

Other Gingerbread holiday treats you should try!

• Homemade Gingerbread Loaf
• Gingerbread Spiced Wheat Muffins
• Soft and Chewy Gingersnap Cookies

Make these no-bake holiday treats next: No Bake Peanut Butter Balls

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue