Lebkuchen Inspired Gingerbread Truffles
Inspired by the classic German holiday treat, these truffles exude all the holiday flavors with notes of cinnamon, cloves, nuts, orange and chocolate. Perfect for any holiday party, this no-bake recipe comes together quickly and is sure to be a hit!
Servings: 35 truffles
Ingredients
Truffle Base
- 4 cups Speculatius cookie crumbs from about 16 oz. of cookies
- 8 oz. Block cream cheese softened
- ½ tsp Ground cinnamon
- ½ tsp Ground cloves
- ½ tsp Vanilla extract
- ¼ tsp Ground allspice
- ¼ tsp Ground nutmeg
- ¼ tsp Fresh ginger paste
- ¼ tsp Anise extract
- ½ tbsp. Milk optional, use as needed
Truffle Coating
- 10 to 12 oz Dark chocolate
- ¼ cup Chopped almonds toasted
- Orange zest
Instructions
- Start by lining a baking sheet with parchment paper. Next, using a food processor (or rolling pin and Ziploc bag), blend the cookies until crushed into crumbs and no big pieces remain.
- Next, add the cookie crumbs to a large bowl before mixing in the spices and extracts until evenly distributed.
- Add the softened cream cheese to the cookie crumb and spice mixture and stir together until fully combined. The mixture should hold together when pressed together in a ball, but if still too crumbly, add in a splash or two of milk until the balls hold their shape. Be sure not to add too much milk to prevent making the mixture wet.
- Roll roughly 1 tablespoon portions into balls and set on the lined baking tray. Once all the balls are rolled, set the balls into the fridge to chill for 30 minutes.
- After the truffle centers have chilled, melt the chocolate (either by stovetop or in the microwave in 30 second increments) and dip each ball until fully covered. Set back on the parchment lined tray before sprinkling with toasted, chopped almonds and orange zest.
- When all the truffles balls are finished, add any remaining chocolate into a piping bag or the pointed end of a Ziploc bag. Cut a small hole in the tip to drizzle the chocolate over the truffles.
- Place truffles back in the fridge for at least 2 hours to chill before serving. These Gingerbread Truffles can be stored in the fridge for up to 5 days (if they last that long!). Enjoy!