Gingersnap Chocolate Truffles

I remember years ago having those oreo truffle balls for the first time and my mind was blown that it was just oreos and cream cheese mixed together; and then dipped in chocolate. They were so delicious, it didn’t seem like it could be that easy. I’ve wanted to try this “Christmas” version for a while now and finally got around to it! These gingersnap chocolate truffles are just as delicious and are made with just three ingredients!

For these gingersnap chocolate truffles you’re just going to need gingersnap cookies (or gingerbread Oreos), cream cheese and chocolate! So simple and easy. Those are the best kind of desserts, right?

I actually tried two different kinds of cookies when I made these, gingersnap cookies and gingerbread Oreos. And of course I had to try two different chocolates as well, white chocolate and semi-sweet chocolate. My favorite filling is made with the gingersnap cookies. Both are good, but the gingerbread Oreos are a little bit sweeter and missing the zing that the gingersnap cookies have. I also prefer the combination of gingersnap and white chocolate, but again, both ways are good, so you can’t go wrong with either chocolate! But you’ll probably need both! 😉

cutting board with white chocolate and chocolate truffle balls with greenery around it
white chocolate and chocolate gingersnap truffles in round pan
round cooling rack with gingersnap chocolate truffles on it
Gingersnap Chocolate Truffles
  • 1 (12 ounce) bag of gingersnap cookies, or gingerbread Oreos
  • 6 ounces cream cheese, very soft
  • 12 ounces chocolate chips, white, semi-sweet or dark
  • 1-2 teaspoons canola or vegetable oil, optional (for melting chocolate)
  1. In a food processor or blender, process cookies into fine crumbs. (If you're using Oreos, use the whole cookie, filling & all)

  2. Remove about 3 tablespoons of cookie crumbs and set aside.

  3. Pour remaining cookie crumbs into a mixing bowl and add softened cream cheese, stir until combined.

  4. Shape into one-inch balls. Place on a baking sheet lined with wax paper and stick in freezer for about 10 minutes.

  5. Microwave chocolate in 30-second increments, stirring well after each time, until chocolate is melted and smooth. (I always add 1-2 teaspoons of canola/vegetable oil to the chocolate before microwaving). Be careful not to overheat the chocolate! You want to have the chips mostly melted, and be able to stir it smooth.

  6. Dip chilled cream cheese balls into melted chocolate, placing back on the wax paper covered tray. Immediately sprinkle with reserved cookie crumbs, before the chocolate hardens. (Or you can let the chocolate cool and drizzle chocolate on top for a different look).

  7. Refrigerate until chocolate is fully set.

  8. Store in refrigerator.

chocolate truffle balls with gingersnap crumbs on top
cutting board with white chocolate and chocolate truffles with one cut in half
4 white chocolate truffle balls with paper wrappers

Be sure to check out all of our holiday posts for more food and decor inspiration!


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