Gingerbread Truffles with White Chocolate

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


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


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 🙂