Gingerbread Truffles with Candied Ginger (No-Bake Recipe)
These Gingerbread Truffles are the essence of Christmas in a single bite. We take the classic combination of spicy gingernut biscuits and cream cheese, but we elevate it with a hidden surprise: a chewy, fiery nugget of candied ginger in the centre.
Coated in a crisp shell of white chocolate and artfully drizzled with dark chocolate, these look like they came from a boutique chocolatier, yet they require absolutely no baking. They are the perfect make-ahead treat for festive gatherings or a thoughtful addition to a homemade gift hamper.
“These pair perfectly in a gift box with my [White Chocolate, Pistachio & Cranberry Truffles] for a red, green, and gold theme.”
“For another festive treat with a crunch, try my [Peppermint Bark Truffles] which use candy canes for texture.”
Tasting Notes
Appearance: elegant spheres of ivory white chocolate, decorated with a zig-zag drizzle of dark chocolate and a small speck of amber ginger.
Aroma: A comforting scent of warm spices—ginger, cinnamon, and molasses—mingled with the sweet, milky aroma of white chocolate.
Texture: A crisp “snap” from the chocolate shell gives way to a soft, dense, cheesecake-like filling with a slight biscuit grain. The centre provides a delightful, chewy resistance from the candied ginger.
Flavour: A journey of flavours. It starts with the intense sweetness of white chocolate, followed quickly by the warming, deep spice of the molasses and ginger filling. The candied ginger centre provides a final, concentrated burst of heat and sweetness that lingers.
Tips, Variations, and Troubleshooting
Tips for Success
- The “Make-Ahead” Chill: I highly recommend making the dough mixture the day before and chilling it overnight. This allows the spices and molasses to fully infuse into the biscuits for a deeper flavour.
- Handling Chilled Dough: If you do chill overnight, the dough will be very hard and crumbly straight from the fridge. Do not panic! Simply let the bowl sit at room temperature for 15-20 minutes, or warm small portions in your hands before rolling. It will soften and come together perfectly.
- The Freezer Step: Don’t skip freezing the rolled balls for 15 minutes before dipping. This ensures they hold their round shape in the warm chocolate and helps the coating set faster.
Variations
- Gingerbread Latte: Add 1 teaspoon of instant espresso powder to the cream cheese mixture for a coffee kick.
- Dark Chocolate Coat: If you find white chocolate too sweet, these are equally delicious dipped entirely in dark chocolate (70% cocoa).
- Alcohol: A splash of spiced rum or brandy in the cream cheese mixture adds a grown-up twist.
Troubleshooting
- My chocolate seized: Be careful not to let any water or steam get into your melting chocolate.
- My truffles are leaking: Ensure the candied ginger centre is fully enclosed by the dough before dipping.
Common Q&A
Q: Can I use fresh ginger instead of ground?
A: It’s not recommended for the filling as the moisture content can spoil the truffle. Stick to ground ginger for the mix and candied ginger for the centre.
Q: What if I can’t find molasses?
A: You can use Golden Syrup or Treacle. Treacle will give a stronger, slightly bitter flavour closer to molasses, while Golden Syrup will be sweeter and milder.
Q: How long do these last?
A: Stored in an airtight container in the refrigerator, they will keep well for up to 2 weeks.
Q: Can I freeze them?
A: Yes! You can freeze the uncoated balls for months. You can also freeze the finished truffles; just thaw them in the fridge overnight.
The Recipe
Equipment List:
- Food processor
- Electric mixer
- Baking tray lined with paper
- Microwave-safe bowls
- Fork (for dipping)
Gingerbread Truffles with Candied Ginger Centre
These no-bake truffles capture the warm, spiced flavour of gingerbread, with a hidden ginger centre and a sweet white chocolate coating.
This recipe uses Australian standard measurements (20ml tablespoon).
- Prep Time: 30 minutes
- Chill Time: 30 minutes (or overnight)
- Yields: Approx. 20-25 truffles
Ingredients
- 250g (1 packet) Gingernut biscuits (fine crumb)
- 125g (1/2 block) Cream cheese, softened
- 20g (1 tbsp) Molasses
- 2g (1/2 tsp) Ground ginger
- 1g (1/2 tsp) Ground cinnamon
- 50g Candied (crystallised) ginger, cut into small cubes (plus extra for topping)
- 200g (1 block) White chocolate, chopped
- 50g Dark chocolate, chopped (for drizzle)
- 10g (2 tsp) Vegetable oil or coconut oil (optional, for thinning chocolate)
Instructions
Make Filling
In a medium bowl, beat the softened cream cheese, molasses, ground ginger, and ground cinnamon with an electric mixer until smooth and well combined.
Combine
Add the biscuit crumbs to the ream cheese mixture and mix until a uniform dough forms. Note: You can chill this mixture overnight for better flavour, but you must let it come to room temperature before rolling or it will crumble.
Roll & Stuff
Take a teaspoon-sized amount of mixture and flatten it slightly. Place a small cube of candied ginger in the centre. Wrap the dough around the ginger and roll between your palms into a smooth ball.
Freeze:
lace the rolled truffles on a baking tray lined with baking paper. Freeze for 15-20 minutes until firm
Melt White Chocolate
Melt the white chocolate (and optional oil) in a microwave-safe bowl in 20-second bursts, stirring in between, until smooth and runny.
Dip
Dip each cold truffle ball into the melted white chocolate. Use a fork to lift it out, tapping the fork on the side of the bowl to remove excess chocolate. Return to the baking tray.
Decorate
While the white chocolate sets, melt the dark chocolate. Drizzle it over the truffles using a spoon or piping bag. Top with a tiny piece of extra candied ginger.
Set
Chill in the refrigerator until the coating is completely set.
Gingerbread Truffles (Hidden Ginger Centre)
Ingredients
Equipment
Method
- In a bowl, beat the softened cream cheese, molasses, ground ginger, and cinnamon until smooth.
- Add the biscuit crumbs and mix until a uniform dough forms. (Tip: If chilling overnight for flavour, let dough come to room temp for 15 mins before rolling).
- Take a tablespoon of dough and flatten slightly. Place a cube of candied ginger in the centre, then roll into a smooth ball to enclose it.
- Place rolled balls on a tray and freeze for 15 minutes to firm up.
- Melt the white chocolate in the microwave. Dip each cold ball to coat, letting excess drip off.
- Melt the dark chocolate and drizzle it over the set white chocolate shell. Top with an extra piece of ginger if desired.
- Refrigerate until the coating is firm.
Nutrition
Video
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Hi, I’m Dael!
I create easy-to-follow recipes for busy home cooks. My goal is to demystify the kitchen and help you eat well every day.
