No Bake Gingerbread Truffles
truffles
Gingerbread Truffles are easy to make with a boxed cake mix, ready-made frosting, and a few other ingredients. You’ll love how the holiday flavors and presentation make these perfect for cookie trays!
Ingredients
- 14.5 ounces Gingerbread Cake Mix
- 1 large egg
- 1 ¼ cup water
- 1 cup canned Cream Cheese Frosting
- 20 ounces white chocolate melting wafers I used (2) 10 ounce Ghirardelli White Chocolate Melting Wafers
- Christmas sprinkles
Instructions
- Preheat oven to 350°F, and prepare a 9 x 9-inch baking pan by spraying it with cooking spray. Line two baking sheets each with a piece of parchment.
- Prepare the gingerbread cake mix according to the manufacturer's instructions with the egg and water. Bake according to package directions.
- Allow cake to cool so that it is cool enough to handle then crumble the warm cake into a mixing bowl and add the cream cheese frosting. Mix well until blended.
- Using a #60 cookie scoop or 1 tablespoon of dough, form into balls and place onto one of the parchment lined trays. Place into the freezer for at least 15 minutes to set.
- Melt white chocolate wafers in a microwave-safe bowl for 30 seconds, and stir. Reheat in 15 second increments, stirring in between and until completely melted. Be careful not to overheat as chocolate will seize and cannot be melted again.
- Using a fork or toothpick, dip balls in melted chocolate, and place on second parchment lined baking sheet. If using a toothpick, remove the toothpick and drizzle a bit of chocolate over the hole to cover. Immediately add sprinkles and set aside for chocolate to set.
Notes
See the post for tips and tricks for making these Gingerbread Truffles.
Nutrition
Serving: 1truffle | Calories: 77kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 63mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg