Easy Gingerbread Truffles Made In Your Pressure Cooker
These easy gingerbread truffles combine crushed gingersnap cookies, cream cheese, and vanilla into no-bake bliss. Coated in luscious white or dark chocolate and topped with cookie crumbs, they’re a perfect holiday treat with very little effort.
Equipment
- 1 Food processor
- 1 Mixing bowl
- 1 Small cookie scoop
- 1 Baking sheet
Ingredients
Main ingredients
- 6 cups Crunchy gingersnap cookies crushed finely
- 1 cup Cream cheese softened
- ½ teaspoon Vanilla extract
- 8 ounces White chocolate wafers or almond bark chopped, for dipping
- 8 ounces Dark chocolate wafers or chopped dark chocolate for dipping
- a few Extra cookies crushed, for garnish
Instructions
Instructions
- Place the gingersnap cookies in a food processor and pulse until finely crushed.
- Add the softened cream cheese and vanilla extract to the crushed cookies, then pulse again until the mix turns into a soft dough.
- Scoop tablespoon-sized portions and roll into balls. Place on parchment-lined baking sheet.
- Refrigerate the truffle balls for at least 30 minutes to firm up.
- Melt the white and dark chocolates separately by following package instructions to avoid burning.
- Dip half of the truffles in white chocolate and the other half in dark chocolate. Let excess drip off.
- Return dipped truffles to lined tray and sprinkle with crushed cookie garnish.
- Refrigerate for 15 minutes until chocolate sets. Serve or store in airtight container.
Notes
Use crunchy cookies for best results. Truffles stay fresh in fridge for a week or freeze for up to 2 months. If chocolate is hard to melt, try microwaving at 50% power and stir every 20 seconds.