Gingerbread truffles taste like the holidays rolled into one little bite. Silky chocolate ganache gets a warm hum of ginger and cinnamon, then a tumble in crushed gingerbread cookies. They look impressive on a plate yet ask very little of you.
Why These Gingerbread Truffles Belong on Your Holiday Table
- Just five ingredients and no fancy candy skills needed
- Warm gingerbread spice folded into rich dark ganache
- A crunchy coat of crushed gingerbread cookies
- Makes a big batch, perfect for gifting in tins
The hardest part is waiting for the ganache to chill, and even that is hands-off. Once it firms up, you scoop, roll, and coat your way to a tray of pretty little truffles.
Work in small batches; the ganache softens fast in warm hands.
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Why You’ll Love These Gingerbread Truffles
- The centers are smooth and rich, with just enough spice to taste like gingerbread.
- A coating of crushed cookies adds a little crunch against the soft ganache.
- These holiday gingerbread truffles look bakery-worthy with almost no effort.
Ingredient Notes
This list is short and sweet, and you will find the exact measurements in the recipe card below. A few notes will help you pick the right ingredients.
- Semi-sweet chocolate is the base, so use a brand you like the taste of.
- Heavy cream melts the chocolate into a glossy, pourable ganache.
- Powdered ginger brings the signature warmth.
- Cinnamon rounds out the spice for that classic gingerbread flavor.
- Gingerbread cookies or ginger snaps get crushed for the crunchy coating.
You only need a heatproof bowl, a saucepan for the cream, and a 9×13 dish to chill the ganache. A metal spoon and a little patience handle the rolling.
How to Make Gingerbread Truffles
Making gingerbread truffles is really just making a spiced ganache and shaping it once it sets. Take your time with the chill and the rest goes quickly.
- Put the chocolate chips in a heatproof bowl.
- Bring the cream just to a boil, pour it over the chocolate, and stir until smooth.
- Mix in the ginger and cinnamon, then pour into a 9×13 dish.
- Chill for 1 hour, or freeze for about 15 minutes, until firm.
- Scrape the chocolate into balls with a metal spoon, working quickly.
- Roll in crushed gingerbread cookies or cocoa powder, then keep chilled.
This is a very large batch and makes plenty of gifts, so feel free to cut it in half. If the ganache gets too soft as you roll, pop the dish back in the freezer for 5 minutes to firm it up again.
Storage Options
These gingerbread truffles need to stay cold, since the ganache softens at room temperature. Store them well and they hold up for gifting.
- Keep refrigerated in an airtight container for up to 2 weeks.
- Layer with parchment so the coatings stay intact.
- Freeze for up to 2 months; thaw in the fridge before serving.
Variations & Substitutions
The base recipe welcomes a few twists if you want to mix things up. Each one keeps the simple method intact.
- Roll some in cocoa powder and others in crushed cookies for variety.
- Add a pinch of nutmeg or cloves for a deeper spice note.
- Use dark chocolate for a less sweet, more intense center.
- Dust the finished truffles with a little powdered sugar for a snowy look.
What to Serve with Gingerbread Truffles
Gingerbread truffles are lovely as part of a larger holiday spread. Set them out with warm drinks and other festive treats.
- Hot cocoa, coffee, or spiced cider.
- These cozy gingerbread crepes with espresso chocolate sauce for a bigger dessert.
- A festive main like this cranberry rum glazed turkey breast with holiday sangria.
- A platter of mixed cookies and candies for gifting.
Before you start melting chocolate, here are a few common questions worth a quick read.
Frequently Asked Questions
How far ahead can I make gingerbread truffles?
Up to two weeks ahead if you keep them refrigerated in an airtight container, which makes them great for holiday gifting.
Why is my ganache too soft to roll?
It likely needs more chill time, or the room is warm. Return it to the freezer for a few minutes and work in small batches.
Can I use ginger snaps instead of gingerbread men?
Yes, ginger snaps crush into a great coating and give the same warm, spiced crunch.
Tuck a dozen into a pretty tin and you have a homemade gift that feels special. Just remind whoever gets them to keep the truffles chilled.
Gingerbread Truffles
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Ingredients
- 2 cups plus 2 Tbsp heavy cream
- 32 oz semi-sweet chocolate I used Nestle semi-sweet chocolate chips
- ¾ tsp powdered ginger
- ¾ tsp cinnamon
- 3 cups gingerbread men or ginger snaps crushed (I used Archway)
Instructions
- Pour chocolate chips into a heat proof bowl.
- Bring cream just to a boil. Pour cream over chocolate and stir until smooth.
- Add ginger and cinnamon. Mix until combined. Pour mixture into a 9×13 baker. Chill for one hour or place in freezer for 15 minutes.
- Using a metal spoon, scrape the chocolate into a ball form. You can use your hands to roll them into balls if you want a perfectly round truffle. You’ll have to work quickly as the chocolate will melt.
- Roll in crushed gingerbread men or cocoa powder. Store in refrigerator.
- Note:
- This is a very large batch and makes many gifts. Feel free to cut the recipe in half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maybe I’ll make these for folks this year. Do you have a rough idea of how many they make?
Christy, around 100 2″ balls and I packaged them in groups of ten. You could make the balls smaller or larger depending on your size preference.
I got some of the Peppridge Farms gingerbread family and they’d look so cute packaged with these.
Those would look cute! Also, if you are looking for nice boxes to package your goodies in, the Martha Stewart entire packaging collection is 70% off at Jo Ann Fabrics!
This looks like a great recipe. I might just be making this when we run out of the triple batches of fudge that I made.
Whoa, fudge. My love language.
You really can’t go wrong with fudge or truffles!
This looks like a fabulous recipe Melanie! Simple, fast and they look and sound delicious! I can’t wait to try these as soon as possible! Maybe tomorrow!!
The best thing about these is that you don’t even have to chew, lol. They go down very easy.
This is a great idea for a quick dessert! Love truffles. It’s easy enough to switch up too, right? I would love to roll it around in sprinkles. Or chopped pistachios. Oohhh… so many ideas!
Yup! The sky is the limit. You can jazz these babies up any way you see fit. I’m going to try crushed candy canes next time. And that might be sooner than I think because the kids won’t stop eating them!
Does the final product, when packaged, melt at room temperature? I’m wondering how well they’d keep in, say, a gift basket that needed shipping. Thanks! Good looking recipe!
Technically they are supposed to be refrigerated until serving and then left out for a bit to come to room temp. That said, mine have been sitting on the kitchen counter and are just fine. They aren’t melting away.
Melanie! I got the opportunity to try these over Christmas and this is a fabulous recipe!! They tasted wonderful and were a big hit with the entire clan. Thank you!!
These look so delish. I can’t wait to make them this year.
This looks great, something I could make for co-workers and a few gifts for family too. Thanks for sharing!
Can the heavy cream be replaced with coconut cream or creamed coconut?
Hmmm, not sure. I’ve not tried that before. Sorry!
hi – I was wondering if these truffles can be freezed?
Thanks
Gemma