What's Cooking on Pinterest? Gingerbread Truffles
Substitute gingersnaps for Oreos to make these easy truffles.
Photos by Molly Dunn
My friends and I always wind up making Oreo balls for anything we go to. Whether it's a birthday party, a social event for our sorority or just because we want to, we always make Oreo balls.
For those unfamiliar with Oreo balls, they are super simple. Just mash an entire box of Oreo cookies, mix the crumbs with a block or two of cream cheese, roll them into balls and dunk in melted white chocolate or chocolate. It's basically a simplified version of a truffle.
While on Pinterest, I came across a rendition of an Oreo ball: gingerbread truffles. This blogger used the same concept of making Oreo balls, but used different ingredients to give them a festive twist. Here's how you can make a seasonal truffle without breaking a sweat.
Mix these two ingredients with your hands.
First, set out the cream cheese (eight ounces) to soften, and crumble an entire box of gingersnaps -- it should be about 50 cookies. You can use a food processor, or if you don't have one, simply place all the cookies and one teaspoon each of ground ginger and cinnamon into a gallon-sized Ziploc bag and crush the cookies with a rolling pin until the cookies are crumbs. It's okay if some of the pieces are larger than the others; you just want them to be mostly fine crumbs.
Once the cookies are crushed, place them into a large mixing bowl and reserve about 1/4 cup of the crumbs for later in another bowl. Mix in the softened cream cheese until all of the crumbs and cream cheese are incorporated, forming a giant ball. You will most likely need to use your hands when mixing these two ingredients together.
Now it's time to make the gingerbread balls. Measure a teaspoon of the dough, roll into a ball with your hands and place them on a piece of waxed paper or aluminum foil.
Use a fork to let the excess white chocolate fall off the gingerbread truffles.
Melt the white chocolate in the microwave in a small bowl and dunk each gingerbread ball into the chocolate. I like to use a fork to cover each ball with the chocolate, then scoop out the ball and let the excess chocolate fall through the fork.
After each ball has been covered in white chocolate, place them on the waxed paper to harden. Drizzle the leftover white chocolate on top of each truffle to make a pretty design, then sprinkle the rest of the gingersnap cookie crumbs you set aside earlier over the white chocolate design. Once you finish decorating the tops of the gingerbread truffles, stick them in the refrigerator.
These are great treats to serve any time before the holidays, or send them to loved ones in a cookie package.
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