Gingerbread Truffles
These gingerbread truffles have all the flavors of the holidays -- crushed golden Oreos mixed with spices, molasses, and cream cheese, covered with sweet white chocolate and a sugary gingerbread decoration!
Servings 20 truffles
Ingredients
- 1 package of regular golden Oreos 36 cookies
- 8 oz cream cheese softened
- 3 TBSP molasses
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 bag of Ghirardelli white melting chocolate
- 1 package of gingerbread icing transfers
Instructions
- Using a food processor or blender, finely crush the Oreos until sand-like.1 package of regular golden Oreos
- Pour crushed Oreos into a large mixing bowl. Add the softened cream cheese and mix until combined.8 oz cream cheese
- Mix in the molasses, ginger, cinnamon, and nutmeg until well combined.3 TBSP molasses, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg
- Place the bowl into the fridge for 3 hours to harden.
- Using a small ice cream scoop, scoop some of the truffle mixture into your hand and roll into a ball. Place onto a plate or cookie sheet.
- Once all the truffles are rolled, place them into the fridge for 20 minutes to harden further.
- While the truffles are in the fridge, melt the white chocolate according to the package instructions.1 bag of Ghirardelli white melting chocolate
- After the 20 minutes are up, dip a truffle into the chocolate, coating it completely. Lightly tap the edge of the pot to get the excess off, then place onto a parchment paper-covered cookie sheet. Adorn with a gingerbread icing transfer.1 package of gingerbread icing transfers
- Repeat with the remaining truffles, then place into the fridge to harden for 10 minutes before enjoying!