Go Back
gingerbread truffles

3 Ingredient Gingerbread Truffles

Aimee Field
Super simple, delicious and so cute! These 3-ingredient gingerbread truffles make the perfect festive Christmas gift! Yes, just 3 ingredients!
Prep Time 45 mins
Chilling Time 30 mins
Total Time 1 hr 15 mins
Course Sweets
Cuisine British
Servings 20 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.


Gingerbread Truffles should be kept in the fridge. 
Gingerbread Truffles will keep well in the fridge for 1-2 weeks. 
Keyword cream cheese, gingerbread, truffles, white chocolate