Gingersnap + White Chocolate Truffles
Yield: About 2 dozen truffles
  • 15 small gingersnap cookies (about 1½ cups of whole cookies, or 135 g)
  • ½ teaspoon turbinado sugar (sugar in the raw)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ½ cup good quality white chocolate chips
  • 2 tablespoons heavy cream (or 2 tablespoons full-fat coconut milk)
  • 1 teaspoon coconut oil
White Chocolate Coating:
  • ¾ cup good quality white chocolate chips
  • 1-3 teaspoons coconut oil or vegetable shortening (more or less as needed)
  1. Process the gingersnaps in a food processor until they form fine crumbs. Transfer 2 teaspoons of crumbs to a small bowl and combine with the turbinado sugar; set aside.
  2. Pour the remaining gingersnap crumbs into a medium bowl; stir in the pumpkin pie spice and vanilla. Melt ½ cup chocolate chips with 2 tablespoons heavy cream and the coconut oil in a double boiler or microwave; stir into the gingersnap crumbs.
  3. Cover the bowl with plastic wrap and refrigerate to chill slightly, about 5 to 10 minutes (don’t refrigerate too long or the mixture will harden too much and you’ll have to let it soften before rolling).
  4. To roll out the truffles, use a 1 tablespoon measuring spoon to scoop out the dough; roll into balls between the palms of your hands.
  5. For the white chocolate coating, melt ¾ cup chocolate chips in a double boiler and microwave, stirring frequently and adding coconut oil or vegetable shortening to thin it out as needed. Dip the truffles into the white chocolate, letting the excess chocolate drip off before placing them on a parchment-lined baking sheet to harden.
  6. Before the chocolate hardens, sprinkle a little bit of the reserved gingersnap crumb/turbinado sugar mixture on top. Let the chocolate set before serving.
Storage: Truffles can be stored in an airtight container in the fridge for up to 10 days.
Recipe by An Edible Mosaic™ at