Super simple, delicious and so cute! These 3-ingredient gingerbread truffles make the perfect festive Christmas gift! Yes, just 3 ingredients!
I have not been able to stop eating these gingerbread truffles since I made them. They’re SO good, and seriously so so simple. Like three ingredients simple. Yep, you heard me. Just cream cheese, ginger biscuits and white chocolate. Sometimes a recipe doesn’t need to be complicated to be delicious, and thats what makes these the perfect edible Christmas gift! You can easily scale up the recipe, and you’re sure to be everyones favourite gifter!
Key Ingredients You’ll Need
- Ginger Biscuits – Ginger biscuits are deliciously spicy and sweet biscuits that make up the bulk of our truffles. They’re super easy to find in supermarkets and most even have their own-brand version! So go ahead and just choose your favourite!
- Cream Cheese – Like with most baking recipes, full-fat cream cheese is best. The fat content helps the truffles to set better so you’ll have a smooth but firm truffle.
- White Chocolate – The chocolate is used to coat the truffles and give them their beautiful shiny finish. Use the best chocolate you can here and your truffle will benefit! I used Callebaut white chocolate, but I love Dr. Oetker and Menier too.
How to make gingerbread truffles
The steps to making these truffles are extremely straightforward, but there is abit of chilling time to factor in!
Making the gingerbread truffle balls
The first step is to blitz the gingerbread biscuits to a fine crumb. I found it easiest to do this in a food processor, but if you don’t have one, you can also crush them in a sandwich bag. Make sure the bag is sealed (very important!) and then using a rolling pan bash them until they’re broken up into a fine crumb. Then either add the cream cheese to the food processor and blitz until well combined with the biscuit crumbs. Or, if you used the sandwich bag technique, pour the crumbs into a bowl and mix together with the cream cheese.
Once its well combined you’ll have a smooth but not super sticky dough. You can then roll these into 20 even balls. You don’t need to measure these by weight (though of course you could!), I just went by eye.
The balls then need to chill in the fridge for 30 minutes, before the final dipping step!
Dipping the truffles
Once your truffle balls are nice and firm from the fridge you can begin dipping them. Melt the chocolate either in a microwave in 30 second increments, stirring between each, or over a bain-marie. A bain-marie is where you place the chocolate in a heat-proof bowl, and place this over a bowl of simmering water – making sure the bowl doesn’t touch the water!
Once your chocolate is melted, pour this into a heat-proof jug (if you used the microwave to melt the chocolate, you could melt it directly in the jug) then begin dipping the truffles. I use a spiral tool to help me dip the truffles in, but you could use a fork instead! The easiest way to do this is to gently drop a truffle ball into the chocolate, then use the spiral tool or fork to immerse the ball in the chocolate until completely covered. Then lift the ball out using the tool or fork, and gently tap a few times on the edge of the jug so the excess chocolate drips off the ball. Then you can set the chocolate coated ball down onto a baking tray lined with baking paper to set. I added a little extra biscuit crumb on top to decorate.
Once you get the hang of the process it shouldn’t take too long, but if your chocolate does start to harden, just re-melt it gently and carry on.
Once all the balls are coated you can place them into the fridge to set completely and then get ready to tuck in!
Tips & Tricks
Yes! So factor that in when you’re giving them as gifts. Perhaps with a cute tag saying ‘refrigerate me!’ or, just have the recipient open them there and then! More fun that way 😉
I think the flavour profile of white chocolate goes really well with the spiced ginger biscuits, but I think dark chocolate could work really well too! So give it a go!
Yes, you can make the truffle balls up to a day in advance, keeping them wrapped air-tight in the fridge, before you dip them in chocolate.
I loveee how simple these are, and yet they’re still so delicious. The spicy warmth from the ginger biscuits pairs so well with the creamy white chocolate. And eaten straight from the fridge, the crisp chocolate shell against the creamy centre is such a great textural contrast. I think they make the perfect edible gift for the bakers in your life, or just anyone who enjoys delicious treats really!!
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3 Ingredient Gingerbread Truffles
- 250 g ginger biscuits plus more for decoration
- 150 g soft full-fat cream cheese
- 200 g white chocolate
- Firstly place the biscuits in a food processor and blitz until a fine crumb. THen add the cream cheese and blitz again until a smooth dough. (Alternatively, place the biscuits in a sandwich bag, seal and bash the biscuits with a rolling pin until a fine crumb. Then place into a mixing bowl and mix in the cream cheese.)
- Scoop the dough and roll into 20 even sized balls, and place onto a plate. Chill in the fridge for 30 minutes until firm. Meanwhile, blitz a couple more biscuits until fine crumbs and set aside.
- Melt the chocolate either in a microwave in 30-second increments, stirring between each, or over a bain-marie. Then pour the melted chocolate into a heat-proof jug, and prepare a baking tray with baking paper.
- Gently drop a truffle ball into the chocolate, then use a spiral tool or fork to immerse the ball in the chocolate until completely covered. Then lift the ball out using the tool or fork, and gently tap a few times on the edge of the jug so the excess chocolate drips off the ball. Then set the chocolate coated ball down onto the lined baking tray to set, and sprinkle over some of the additional biscuit crumbs.
- Repeat the process for all the balls, and then place the tray into the fridge to set completely.