Gingerbread Truffles

"These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886. Prep time does not include time needed to chill."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
3 dozen




  • In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
  • Stir in cinnamon, ginger and cloves.
  • Pour into shallow pan.
  • Refrigerate 1-2 hours or overnight until firm but pliable.
  • Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
  • Dip into melted candy; roll in sprinkles.
  • Enjoy!

Questions & Replies

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  1. Chef Pippy
    YUM!!! I did cool the mixture overnight, and so glad I did. Then once rolled into balls I put them in the freezer for a while before coating them. I coated in semi-sweet choc, I considered white choc as that is what my husband likes, but in the end I'm glad I didn't as I think it would be too much white choc. Got lots of compliments on these - they were soooo good!
  2. redhead_2319
    these are sooooo good!! easy and great flavor. do let them set up over night in a pie pan so they are firm enough to work with. i used a melon baller to scoop out the filling and make balls. my son and i wore latex gloves so our hands would not be too messy. i used cooling racks to pour the chocolate OVER the truffles and the other chocolate went back into the melting bowl. better than dipping them. they sort of melted on me when i did that.
  3. dessertgirl718
    Delicious! I made these to give as Christmas gifts and they were to die for! The combination of the smooth spiced filling and chocolate coating are simply divine. Thanks for the recipe!
  4. SharonChen
    OK! These truffles are sooooo good! I did notice that some cooks found out that the filling was to runny to roll, so I kept the filling in the freezer over night. Roll them into small balls and put them right back to the freezer. (The last couple filling balls were a little sticky, but most of them were easy to work with.) After 30 minutes, I coat the fillings with melted dark chocolate, add candy sprinkles, and then freeze the truffles again before serving. They turned out wonderful!
  5. Jacq3
    I was really looking forward to making these, but they did not turn out at all. I do not know what I did wrong, but the truffle centres came out gooey and way too runny. Less whipping cream maybe?? When I tried to dip them in the melted chocolate they did not maintain their shape and just started to come apart in the chocolate. Too bad :(



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