Chocolate Covered Gingerbread Truffles

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Chocolate Covered Gingerbread Truffles are an easy no-bake holiday dessert, combining a short ingredient list of gingersnap cookies, cream cheese, cinnamon, and chocolate. If you are a gingerbread lover, you should definitely put these on your holiday baking list!

Overhead shot of a white bowl of 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. 😀

Overhead shot of a bowl of gingerbread truffles, one of them with a bite out.

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.
Collage of 1) the gingersnap cookies, and 2) a food processor with gingersnap crumbs.
Overhead shot of a sheet pan with gingerbread truffle balls, before chocolate.

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.
Overhead shot of the process of dipping the gingerbread truffles in chocolate.

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!

Side shot of some gingerbread truffles next to a bowl, on a gray surface.

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

Overhead shot of a white bowl of gingerbread truffles.

Chocolate Covered Gingerbread Truffles

Chocolate Covered Gingerbread Truffles are an easy no-bake holiday dessert, combining a short ingredient list of gingersnap cookies, cream cheese, cinnamon, and chocolate. If you are a gingerbread lover, you should definitely put these on your holiday baking list!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate covered truffles, gingerbread truffles, no bake dessert
Prep Time: 20 minutes
Servings: 24 truffles
Calories: 165kcal
Author: Sue Ringsdorf

Ingredients

  • 1 pound gingersnap cookies
  • 8 oz. cream cheese light
  • 1 teaspoon cinnamon
  • 10 oz. melting chocolate

Instructions

  • In a food processor, pulse the gingersnap cookies until they are in crumb form. Pour them into a mixing bowl. Reserve about 1/4 cup for sprinkling on top.
  • Add the softened cream cheese and cinnamon. Use a hand mixer to blend everything together until very well combined.
  • Form the mixture into approximately 24 balls, and place in the refrigerator for about an hour to cool. This will help in the dipping process.
  • Melt the chocolate in the microwave at 50% power until creamy. Check frequently to avoid burning.
  • Carefully dip the gingerbread balls into the chocolate, shaking off excess. Place on a baking sheet prepared with parchment paper. Sprinkle a bit of the reserved gingerbread crumbs on top immediately after dipping each one.
  • Place in the refrigerator or freezer to set the chocolate.
  • Store in an airtight container in the refrigerator or freezer.

Nutrition

Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 143mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 52IU | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. My kind of recipe! No bake and 4 ingredients. Tastes amazing. ❤️

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