Gingerbread Truffles

I'm officially in love with truffles.

Easy and insanely delicious, these little puppies are a no-bake baker's best buddy.

Alliteration, much?

I've been riding the crumbled cookie truffle train for the last few months and loving every flavorful bite.  Easy doesn't even begin to cover it.  And, truthfully, for someone who really doesn't get too excited about hard cookies, this gives me an excellent way to use them to fit my tastes.

The spiciness of the ginger is a great surprise that you don't find with other truffles either.  They don't have the overly sweet taste that must truffles do.  That might mean you can eat more without hurting your teeth.  

I don't know if that's  a good thing or not,  but I'm okay with it at the moment.

Gingerbread is a flavor I love to break out in the autumn and winter.  It makes me feel like the subtle heat can warm me up from the inside out.  Plus, there's a chance that I might be addicted to spice.  Like, I wonder what would happen if I added more ginger to these ginger truffles?  Is there a point that my mouth can no longer tolerate the burn of ginger?  Have I yet experienced that yet?

Good idea?  Bad idea?

Who knows, but I can tell you this:  I might experiment with extra spice later on, but for right now, I'm pretty confident that these gingerbread truffles can get absolutely no better.



Gingerbread Truffles


2 cups crushed Ginger Snaps or Speculoos
1 brick of cream cheese
16 oz. white chocolate


Combine the crushed cookies and cream cheese in a bowl until the mixture is dry, but creamy.

Spoon out about 1 tbsp of the mixture and roll into a ball.  Place each ball on a cookie sheet.

Chill for 1 hour.

Melt white chocolate in a double boiler.  Remove pumpkin balls from refrigerator and dip each into the melted chocolate.  Return to the cookie sheet and chill for an additional hour before serving.




Listening to:   Lil Jon - Get Low