Best 6 Gingerbread Truffles Recipes

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Indulge in the delightful flavors of Christmas with our irresistible Gingerbread Truffles. These bite-sized treats are a harmonious blend of classic gingerbread spices, rich chocolate, and a hint of orange zest, creating a symphony of flavors that will tantalize your taste buds. With three tempting variations to choose from, our Gingerbread Truffles offer a delightful experience for every palate.

1. **Classic Gingerbread Truffles**: Experience the timeless taste of gingerbread in truffle form. A blend of warm spices like cinnamon, nutmeg, and ginger, combined with dark chocolate and a touch of orange zest, creates a perfectly balanced truffle that captures the essence of the holiday season.

2. **White Chocolate Gingerbread Truffles**: For those who prefer a sweeter treat, our White Chocolate Gingerbread Truffles are a delightful indulgence. A combination of white chocolate, gingerbread spices, and a hint of orange zest creates a truffle that is both decadent and festive.

3. **Dark Chocolate Gingerbread Truffles**: For chocolate lovers, our Dark Chocolate Gingerbread Truffles offer an intense and rich flavor experience. Crafted with dark chocolate, gingerbread spices, and a touch of orange zest, these truffles are a true delight for those who appreciate the depth of dark chocolate.

Here are our top 6 tried and tested recipes!

GINGERBREAD CAKE TRUFFLES RECIPE BY TASTY



Gingerbread Cake Truffles Recipe by Tasty image

The hunt is over for the tastiest bite-sized treat! Topped with crystallized ginger, these gooey gingerbread balls dipped in chocolate are melt-in-your-mouth delicious. Serve them at your next holiday party or give them as a gift.

Provided by Betsy Carter

Categories     Desserts

Time 1h5m

Yield 24 truffles

Number Of Ingredients 19

nonstick cooking spray, for greasing
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ cup brown sugar
8 tablespoons unsalted butter, melted
½ cup unsulphured molasses
1 large egg
1 cup buttermilk
1 stick unsalted butter, softened
4 oz cream cheese, softened
½ cup brown sugar
1 tablespoon heavy cream
2 cups dark chocolate chips
3 tablespoons coconut oil
2 tablespoons crystallized ginger, diced

Steps:

  • Make the gingerbread: Preheat the oven to 350°F (180°C). Grease a 9 x 13 inch (22.5 x 32.5 cm) baking dish with nonstick spray.
  • In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
  • In a medium bowl, whisk together the brown sugar, melted butter, molasses, egg, and buttermilk.
  • Add the wet ingredients to the dry ingredients and stir with a rubber spatula to combine. Pour the batter into the prepared baking dish and spread in an even layer.
  • Bake the gingerbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
  • Make the frosting: In a medium bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until fluffy. Add the brown sugar and heavy cream and continue beating until smooth and creamy.
  • In a large bowl, crumble the gingerbread with your hands into fine crumbs.
  • Add the cream cheese frosting to the crumbled gingerbread and mix well to combine.
  • Line a baking sheet with parchment paper.
  • Using a 1-ounce scoop, portion the gingerbread mixture into 24 balls onto the prepared baking sheet. Chill for at least 10 minutes, or up to 1 hour.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth.
  • Set a wire rack over a baking sheet.
  • Roll each gingerbread truffle in the melted chocolate and place on the rack. Garnish each truffle with crystallized ginger, then transfer to the refrigerator to set the chocolate, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams

GINGERBREAD CHOCOLATE TRUFFLES RECIPE BY TASTY



Gingerbread Chocolate Truffles Recipe by Tasty image

Here's what you need: double cream, chocolate, ground ginger, ground cinnamon, ginger biscuit

Provided by Ellie Holland

Categories     Bakery Goods

Yield 12 truffles

Number Of Ingredients 5

¾ cup double cream
1 ¾ cups chocolate
1 tablespoon ground ginger
1 tablespoon ground cinnamon
5 oz ginger biscuit

Steps:

  • Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
  • Add the chocolate and allow the heat of the cream to melt it.
  • Stir in the ginger and cinnamon.
  • Leave to chill in the fridge for about 3 hours, or until completely set.
  • Crush the ginger biscuits in a food processor until you form fine crumbs.
  • Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
  • Enjoy!

Nutrition Facts : Calories 183 calories, Carbohydrate 17 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams

GINGERBREAD TRUFFLES RECIPE BY TASTY



Gingerbread Truffles Recipe by Tasty image

Here's what you need: double cream, chocolate, ground ginger, ground cinnamon, ginger biscuit

Provided by Ellie Holland

Categories     Snacks

Yield 12 truffles

Number Of Ingredients 5

¾ cup double cream
1 ¾ cups chocolate
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 ½ cups ginger biscuit

Steps:

  • Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
  • Add the chocolate and allow the heat of the cream to melt it.
  • Stir in the ginger and cinnamon.
  • Leave to chill in the fridge for about 3 hours, or until completely set.
  • Crush the ginger biscuits in a food processor until you form fine crumbs.
  • Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

GINGERBREAD CAKE TRUFFLES



Gingerbread Cake Truffles image

Provided by Kelsey Nixon

Categories     dessert

Time 2h15m

Yield 24 servings, 48 pieces

Number Of Ingredients 21

1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
Lemon Cream Cheese Frosting, recipe follows
12 ounces white chocolate candy melts (or other variety that would be appropriate for melting)
1 cup pistachios, shelled and finely chopped
1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
  • Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
  • Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
  • Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
  • Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
  • After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
  • Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)
  • Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

GINGERBREAD PEOPLE TRUFFLES



Gingerbread People Truffles image

These no-bake treats, made from crushed gingersnaps, molasses and warming spices, have all the flavor or holiday gingerbread plus a rich chocolate coating.

Provided by Food Network Kitchen

Categories     dessert

Time 5h45m

Yield 12 gingerbread men truffles, plus 12 truffle balls (optional)

Number Of Ingredients 12

2 cups finely crushed gingersnap cookie crumbs
2 tablespoons unsalted butter, melted and cooled
1 packed tablespoon light brown sugar
1 tablespoon molasses
Heavy cream, for loosening the batter
1/2 teaspoon pumpkin pie spice
8 ounces semisweet chocolate or chocolate chips, chopped
2 tablespoons coconut oil
2 cups confectioners' sugar
2 tablespoons meringue powder
1 teaspoon freshly squeezed lemon juice
Red and green food coloring, for decorating

Steps:

  • For the gingerbread truffles: Line an 8-by-8-inch baking pan with plastic wrap to extend over the sides by several inches. Combine the gingersnap crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. (You may add a little of the cream to get the mixture more malleable.) Spread the mixture into the baking pan, cover with the overhanging plastic wrap and press it smooth with your hands. Refrigerate 4 hours.
  • For coating and decorating the truffles: Set a wire rack over a parchment-lined baking sheet. Using the plastic overhang as handles, remove the truffle mixture in one piece. Flip onto your work surface and remove the plastic so the smoothest side faces up. Use a 1 1/2-inch gingerbread person cutter to cut out 12 gingerbread men. (After cutting the gingerbread men, you may roll the extra truffle mixture into balls for round truffles, if desired.) Place the gingerbread men (and truffle balls, if making) on the rack and place in the freezer while you melt the chocolate.
  • Melt the chocolate and coconut oil in a medium bowl at 50 percent power in the microwave for 30 second intervals, stirring after each, until completely smooth, 1 1/2 to 2 minutes total. Allow the chocolate to cool 20 minutes.
  • Put a gingerbread man, smooth-side up, on a fork, and spoon the chocolate over, lightly tapping the fork to let the excess drip back into the bowl to achieve a smooth coating of chocolate. Return the gingerbread person to the rack and repeat with the remaining men (and truffle balls, if desired). Refrigerate while you prepare the royal icing for decoration.
  • For the royal icing, combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low speed, add the lemon juice and 2 tablespoons water and mix until smooth, then scrape down the sides of the bowl and add about 1 tablespoon more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase the speed to high and beat until the icing is very smooth, about 1 minute. Spoon a third of the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Divide the rest of the icing between 2 small bowls, using food coloring to color one red and one green. Transfer the icing to 2 more piping bags, fitted with small plain tips (#3 or #4) or resealable plastic bags. (You will have icing left over.)
  • Decorate the gingerbread men (and truffle balls, if desired) with the royal icing. Refrigerate until ready to serve.

GINGERBREAD TRUFFLES



Gingerbread Truffles image

Categories     Milk/Cream     Chocolate     Ginger     Dessert     Christmas     Kid-Friendly     Clove     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 dozen

Number Of Ingredients 10

3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 tablespoon mild-flavored (light) molasses
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Steps:

  • Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
  • Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
  • Line baking sheet with parchment. Using 1-inch melon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
  • Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
  • Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes. (Can be made 1 week ahead. Cover; keep chilled.)

Tips:

  • Chill the mixture thoroughly before rolling: This will help the truffles hold their shape better and prevent them from becoming too soft.
  • Use high-quality chocolate: The better the chocolate, the better the truffles will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the ganache: Overmixing will make the ganache grainy. Mix just until the chocolate and cream are combined.
  • Chill the truffles before coating them in chocolate: This will help the chocolate set more quickly and evenly.
  • Use a variety of toppings: You can use chopped nuts, sprinkles, crushed candy canes, or even edible glitter to decorate your truffles.

Conclusion:

Gingerbread truffles are a delicious and festive treat that is perfect for the holiday season. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect gingerbread truffles that will impress your friends and family.

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