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46
4.6 from 5 votes

Gingerbread Truffles

Prep time
1 hour 30 mins
Cook time
0 mins
Total time
1 hours 30 mins

Ingredients

  • 18-20 gingerbread cookies (use my gingerbread cookie recipe
  • 3 cups powdered sugar
  • 12 tbsp butter, soft
  • ½ tsp vanilla extract
  • 1 tbsp milk
  • 8 oz chocolate chips
  • 2 tsp coconut oil

Preparation

  1. Crush the gingerbread cookies into fine crumbs, either in by food processor or by hand. You can put the cookies in a resealable plastic bag and crumble them up by hand or use a rolling pin. Put a handful of cookie crumbs aside for topping truffles later. 
  2. In a medium-sized bowl, combine the powdered sugar, butter, vanilla extract, and milk to make the buttercream frosting. Mix well. You can also use ready-made frosting if you prefer. 
  3. In a large bowl, combine the cookie crumbs and frosting. Mix together until well-blended. 
  4. Roll the mixture into balls, each about 1 inch diameter. 
  5. Line plate or baking sheet with parchment paper, and place cookie balls on it. 
  6. Leave the cookie balls in refrigerator for 1 hour or freezer for 15 minutes.
  7. In a medium-sized bowl, combine the chocolate chips and coconut oil. Melt the chocolate. I did 40 seconds in microwave. 
  8. Dip the gingerbread balls into the chocolate dip, and place on parchment paper-lined plate or baking sheet.
  9. Immediately top each gingerbread truffle with cookie crumbs. 
  10. Refrigerate for at least 1 hour, or until firm.
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Occasion:
ChristmasWinter
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