Ingredients for Gingerbread Truffles
- 12 ounces white chocolate chips
- Heavy Whipping Cream
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Dark Chocolate Melts
- Candy Sprinkles
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How to Make Gingerbread Truffles
- In a microwave-safe bowl or a double boiler, melt 12 ounces of white chocolate chips with 1/4 cup of heavy cream. Stir until smooth and creamy.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- Pour the mixture into a shallow, parchment-lined 8x8 inch baking pan.
- Refrigerate for 1-2 hours, or overnight, until firm but pliable.
- Roll the chilled mixture into 1-inch balls. Place them on a parchment-lined baking sheet and chill again for at least 30 minutes until firm.
- For faster chilling, place the truffles on a baking sheet and freeze for 15-20 minutes.
- Gently reroll the chilled truffles into a perfect ball shape.
- Melt your choice of candy melts (approximately 8 ounces) according to package directions. Dip each truffle into the melted candy, allowing excess to drip off.
- Immediately roll the dipped truffles in your favorite sprinkles.
- Let the candy coating set completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
312g
Fat
174g
Carbs
26g