Ingredients
Scale
- 1 cup cream cheese
- 2 cups gingerbread cookie crumbs
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup chocolate chips (for coating)
- 1 tablespoon milk (for coating)
Instructions
- In a medium bowl, mix cream cheese, gingerbread cookie crumbs, powdered sugar, ginger, cinnamon, and nutmeg until well combined.
- Roll the mixture into small balls and place them on a baking sheet.
- Chill the truffles in the refrigerator for about 30 minutes.
- Melt the chocolate chips with the milk in a microwave or double boiler.
- Dip each chilled truffle in the melted chocolate and place back on the baking sheet.
- Refrigerate until the chocolate is set, about 15 minutes.
Notes
- Try adding chopped nuts or sprinkles for extra texture.
- Store truffles in an airtight container in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: no bake
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 2 truffles
- Calories: 105
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg