11/26/12

Gingersnap Truffles

 A  nice seasonal twist on the every popular Oreo Truffles, I decided to try making Gingersnap Truffles. They turned out delicious!

 A little prep work now, before the holiday craziness, can speed up your treat making a lot!  What I love about making cookie truffles (Oreo or Gingersnap) is that you can make the balls ahead of time, ready for chocolate dipping, and freeze them.

Then when you are ready to finish them, you can melt your chocolate, dip your frozen cookie balls and you are done!

Jan's Tip: You can freeze the already dipped chocolate truffles, but when they thaw, the chocolate becomes sticky, so I prefer to freeze them undipped, and dip them in the chocolate right before I need them.

Here's How I made them.

Word of warning:  Do not attempt to eat these without having a gallon of milk ready to go with them!

Gingersnap Truffles:
Ingredients:
1 box Gingersnaps (Optional: Oreos instaed)
1- 1 1/2 pkg.s (8 oz each) softened cream cheese
White chocolate chips or white candy coating (such as almond bark)











Directions: 
1) In a food processor or using a ziplock baggie and a rolling pin, crush the gingersnaps to crumbs








2) If using a food processor put cream cheese ( I used 1-1/2 blocks) in, and mix together. If not using a food processor pour cookie crumbs into a large mixing bowl. Add Cream cheese and get your clean hands into it and mix it together (like you would a meatloaf or meatballs!) This part is great for the kids to help with!

3) Roll dough into 1 inch balls and place on a greased or parchment/wax paper lined cookie sheet.












4) Place cookie sheet into the freezer to flash freeze the balls for 10-15 minutes.
At this point if you want to make these later, once the balls or completely frozen individually, you can then store them in an airtight freezer container or bag till ready to finish them.
5) While truffles are chilling in the freezer, melt your chocolate according to package directions.
6) Pull truffles from freezer and dip into the melted chocolate, putting the dipped truffles back on the wax paper lined cookie sheet to set.

Decorative options: 
A) Sprinkle Pumpkin Pie Spice onto the wet white chocolate before it sets.
B) Wait till chocolate sets, and drizzle/pipe melted butterscotch chips or milk chocolate over the top.
Oreo Truffles
This is a picture of Oreo Truffles for a post I never wrote last year.
Picture butterscotch chips melted and drizzled over the top instead!

11 comments:

  1. oh I have to remember this one, they sound so good!

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    Replies
    1. Let me know what you think if you make them, Sue!

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  2. These look absolutely delicious! I looooove truffles.

    Visiting from The Chicken Chick's blog hop :)

    Tammy
    http://ourneckofthewoods.net

    ReplyDelete
    Replies
    1. You are so sweet, Tammy! Thanks for sharing your link, I am coming over for a visit!
      Jan

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  3. I make cake balls all the time, but never thought to use gingersnaps! I'd love it if you'd share this at my linky party! http://www.accidentallywonderful.blogspot.com

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  4. These look so delicious. Going to give them a try today. Thanks for sharing!!! :)

    ReplyDelete
    Replies
    1. Let me know how they turned out!

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  5. These look incredible! I am ready to scratch lunch today and just make these!
    :-) Thanks so much for linking up with "Try a New Recipe Tuesday!" I hope you will be able to join us again this week.

    ReplyDelete
  6. Hi there. Food on Friday: Ginger is open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Happy New Year!

    ReplyDelete

I'd love to hear from you!

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