Ingredients
Scale
- 1 cup gingerbread cookie crumbs
- 8 oz cream cheese, softened
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 8 oz semi-sweet chocolate, chopped
- 1 tbsp coconut oil
- 1/4 cup white chocolate, melted (for drizzling)
Instructions
- In a bowl, mix gingerbread cookie crumbs, cream cheese, cinnamon, ginger, and nutmeg until well combined.
- Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Chill in the fridge for about 30 minutes.
- Melt semi-sweet chocolate with coconut oil in a double boiler.
- Dip each truffle in the melted chocolate and return to the baking sheet.
- Drizzle with melted white chocolate for decoration.
- Chill until set, then serve.
Notes
- Keep truffles stored in an airtight container in the refrigerator.
- These truffles can be made ahead of time for holiday parties.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg