Gingerbread Truffles with White Chocolate

Hi my fellow bakers. How is everyone doing? I hope you are all doing well and saying safe and healthy.

Since my last post, Michael and I took a trip to Bar Harbor, Maine to see the beauty of the changing leaves. We always love to go up north around my birthday in October, to see the gorgeous color of Fall and feel the cooler weather. We decided to take a 4 day trip, pack up our masks, hand sanitizer, and take our first trip since the virus hit in March. Except for everyone being made to wear masks, you would never have known that things are much different. The airports were packed and so were the planes. I was pretty nervous, but we never took our masks off except to change them in between flights, and I wiped everything down with my Clorox wipes 🙂  Unfortunately, we lost 2 out of 4 days just traveling because of missed flights and bad weather. Despite all of that, we were very happy to get away from the heat of Florida for just a little while, at least. I am so looking forward to at least some kind of cooler weather around here. It just doesn’t feel like the holidays without some cold weather. I know that this year will be a different kind of holiday season for us all, and my prayer is that we can all stay healthy through it!

On a recent trip to Target, I found these Gingerbread Oreos. I am not a big fan of packaged cookies, but I thought it would be fun to create something yummy with these. You know those truffles that everyone makes with Oreos? Well, I did a different spin on them and used the gingerbread flavor, and I have to say, they are really addictive. Adding a little vanilla and salt, really rounds out the flavor and makes them a bit less overly sweet because of the white chocolate. The key to these treats is to use REAL chocolate, not almond bark or candy melts. Using the best quality ingredients makes all the difference!!

Oh yes..something else really exciting too is that I am now in the quarterfinals of the Greatest Baker of 2020 competition. If I make it to number 1 in my category, I will be in the semifinals on Friday, so if you love what I do and would like to vote for me, here is the link. Thank you so very much!!!

Click here to vote for me for the Greatest Baker of 2020

Now, back to these little bites of heaven!!

You will need two packages of these yummy Oreos!

Aren’t they cute?

I used Ghiradelli white chocolate for the coating and I love this brand!

I love these autumn sprinkles from Wilton!!

I ate three of these as soon as they were chilled. 🙂

I used a food processor to make the truffles. Chill the bowl of the truffles overnight before shaping them into balls.

You’ll need two bags of white chocolate chips. Make sure to melt them in a microwave safe measuring cup like this.

Dunk the chilled truffles into the melted white chocolate and immediately sprinkle them with the cute sprinkles so they will stick.

Look at these gorgeous peony plates by Caskata!

These would make the cutest hostess gift for the holidays 🙂

Just try not to eat them all at once 🙂

Gingerbread Truffles with White Chocolate

Makes: 30 to 40 truffles Prep time: 30 minutes Chill time: overnight or 8 hours

Ingredients

50, Gingerbread Oreos

8 ounces Organic Valley Cream Cheese, softened

2, 11 ounce bags of best quality white chocolate chips, ( I used Ghiradelli)

1/2 teaspoon Nielsen Massey vanilla extract

1/4 teaspoon salt

Directions

In the bowl of your food processor, add the Oreos, cream cheese, vanilla and salt.

Pulse until a paste forms.

Place the truffle dough into a sealed container and chill overnight or at least 6 hours until very firm.

After the truffle dough is firm, use a confection sized scooper and scoop and roll the dough into balls.

Place on 2 parchment lined baking sheets and chill while you melt the chocolate.

In a pyrex 2 cup measure, melt one bag of the chocolate chips for a minute in the microwave.

Stir, then melt for another 15 to 30 seconds, or until the chocolate is completely melted.

Dunk each truffle ball into the melted chocolate with a fork

Wipe off the excess chocolate on the bottom with the other fork.

Swirl some extra white chocolate on top

Place on the lined baking sheet and add sprinkles on top if you desire.

Repeat the process by melting the other bag of white chocolate and dunking the remaining truffles.

Chill the truffles in an airtight container.

They freeze really well and will last a few months, if you don’t eat them within a week of keeping them in the fridge.

I hope you love these as much as I do 🙂

xoxo

 

3 comments

Comments

  1. Michelle says:

    What a beautiful and clever Holiday treat!
    They are almost too pretty to eat…almost!
    Can’t wait to make these…

  2. Helene says:

    What a perfect treat for the Holidays! Can’t wait to try another of your wonderful creations. And I hope you win Best Baker because you surely are!!

  3. Fran Marchon says:

    Ooooh. Lizzie these look so good. My hubby and I are addicted to anything made out of gingerbread, so I’m definitely going to make these. Thank you for Another great recipe. Big hugs from chilly Ontario.
    Fran

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