Gingerbread Oreo Truffles
These festive Gingerbread Oreo Truffles are a delightful no-bake treat perfect for the holidays, combining the spiced flavor of gingerbread with creamy white chocolate.
Equipment
- Food processor
- Medium bowl
- Spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Ingredients
Truffles
- 1 (14.3-ounce) package Gingerbread Oreos (or regular Oreos + 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves)
- 4 ounces cream cheese half a block, softened
Coating & Decoration
- 12 ounces white chocolate melting wafers or good quality white chocolate chips
- Festive sprinkles red, green, gold, gingerbread men shapes, etc.
Instructions
Preparation
- Crush Gingerbread Oreos in a food processor until fine; if using plain Oreos, add ginger, cinnamon, and cloves and pulse until combined.
- Combine the crushed Oreo crumbs with softened cream cheese in a bowl, mixing until a uniform, sticky dough forms.
Forming & Chilling
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate the truffle balls for at least 30 minutes until firm.
Dipping & Decorating
- Melt white chocolate melting wafers in 30-second intervals in a microwave-safe bowl, stirring until smooth.
- Dip each chilled truffle into the melted white chocolate using a fork, tapping off excess, then immediately transfer to parchment paper and decorate with sprinkles.
- Return decorated truffles to the refrigerator for 15-20 minutes until the chocolate coating is completely set.
Notes
For best results, ensure your cream cheese is softened to room temperature for easier mixing. Work quickly when dipping and decorating truffles, as the chocolate sets fast. Store truffles in an airtight container in the refrigerator for up to a week.