• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • about
  • fall recipes
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • about
    • fall recipes
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Desserts » Candy

    Gingersnap + White Chocolate Truffles {7 Days of Festive Holiday Treats}

    Published: Dec 16, 2012 · Modified: Apr 6, 2022 by Faith · This post may contain affiliate links · 11 Comments

    If you had to choose only one flavor that embodies fall, what would it be?

    For me, it’s ginger, without a doubt.

    (I’m pretty sure this is because of these cookies, which I vividly remember my mom frequently making in autumns gone by.) Even when I don’t have homemade Molasses Crinkles on hand, I can usually find a box of store-bought gingersnaps in my cupboard (which are surprisingly delicious!).

    Gingersnaps are great to keep on hand because they can be used in so many things. You can sandwich them with caramel (or Nutella!). Make a crust for your favorite pumpkin spice cheesecake. Crumble them and use as a topping for ice cream or oatmeal, or to make a mousse parfait. Or lightly press gingersnap crumbles into the sides of a festive-flavored layer cake. Or just enjoy them as-is with a cup of tea or coffee.

    And of course you could use them to make these truffles.

    I mentioned in a previous post that in my 7 Days of Festive Holiday Treats event, I wanted to have something for everyone. This treat is for the non-baker. Or the baker who doesn’t have time to bake this holiday season.

    A Note on Gingersnaps: If you have time to make homemade gingersnaps, I think this recipe from Saveur looks pretty good. No worries if you don’t have time, there are a few good commercially-made gingersnaps; Country Choice, Newman’s Own, and Mary’s Gone Crackers are a few of my favs.

    Print
    Gingersnap + White Chocolate Truffles
    Yield: About 2 dozen truffles
     
    Ingredients
    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)
    Instructions
    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.
    Notes
    Storage: Truffles can be stored in an airtight container in the fridge for up to 10 days.
    3.5.3251

    More Candy

    • chocolate date balls recipe featured image
      15 Minute Easy Chocolate Date Balls Recipe {video}
    • No Bake Classic Chocolate Rum Balls Recipe - Easy to Make in 20 Minutes!
    • salted caramels recipe featured image
      Simple Salted Caramels Recipe - Makes a Lovely Homemade Gift!
    • Rocky Road Fudge Recipe - Easy 5 Minute Microwave Fudge!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Rate this recipe:  

    1. grace says

      December 18, 2012 at 2:36 pm

      i'll pretty much automatically love anything coated in white chocolate, and this is no exception. forget gingerbread men--this is what i'll be wanting. :)

      Reply
    2. kellie@foodtoglow says

      December 18, 2012 at 1:12 pm

      Those look amazing! Like something from a fancy artisan shop :D No one would ever mistake anything I made for looking shop bought, that's for sure. Gorgeous.

      Reply
    3. Ashley - Baker by Nature says

      December 17, 2012 at 6:50 pm

      These are stunning, Faith! Perfect for gifting... or just eating by yourself on a rainy day ;)

      Reply
    4. Angie@Angie's Recipes says

      December 17, 2012 at 10:21 am

      These would make a great holiday gift!

      Reply
    5. AstraLibris says

      December 16, 2012 at 9:28 pm

      I am so enjoying all of your holiday treat posts!!

      Reply
    6. Laura (Tutti Dolci) says

      December 16, 2012 at 5:27 pm

      Truffles make such a lovely gift, these are beautiful!

      Reply
    7. Evelyne@CheapEthnicEatz says

      December 16, 2012 at 1:33 pm

      One of the most original truffles I have every seen, love the gingersnap idea. Got tomake these. And yes lots of commercial ones are darn good.

      Reply
    8. Erica says

      December 16, 2012 at 9:56 am

      Another lovely treat! I do love gingersnaps- definitely a unique flavor, but totally wonderful (in my book). Love the idea of using them in place of graham cracker for crust.

      Reply
    9. Trix says

      December 16, 2012 at 9:18 am

      What a great a creative series! I have to catch up on it for sure. I like that you included something for people who might not have time to do a lot of baking.

      Reply
    10. Katrina @ Warm Vanilla Sugar says

      December 16, 2012 at 6:30 am

      These sound so freaking delicious!

      Reply
    11. Rosa says

      December 16, 2012 at 6:05 am

      Lovely truffles! They must be quite addictive.

      Cheers,

      Rosa

      Reply

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic