I’m not sure these are “proper” truffles but I liked the name better than cake balls.  Cake balls, truffles… tomato, tomahto.  Either way, they taste the same, and you’ll want to get your hands on some, stat.

Although I like to think of Christmas time as peppermint season, I always welcome gingerbread as well.  It’s something that has grown on me in my older wiser years.  I’ve come to anticipate and enjoy its sweet and spicy flavor and always make sure to bake something with it when the holidays roll around.  While I’m a fan of gingerbread muffins, gingerbread cupcakes, and soft gingerbread cookies, this time I wanted to go the less traditional route. 

…and gingerbread truffles were born!  Seasonal spices mingle with tangy cream cheese frosting in these delightful little holiday bites. 

Time consuming, yes, but still very simple. For a shortcut, use a boxed mix and a jar of frosting, if you must. However you make them, these won’t last at your holiday gathering!

Gingerbread Truffles

Yields about 20-24 cake balls

Print this recipe!

Cake from Martha Stewart

Gingerbread Ingredients

• 1 C water
• 2 tsp baking soda
• 2 1/2 C flour
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 teaspoon salt
• 2 tsp baking powder
• 1/2 C unsalted butter, room temperature
• 2/3 C packed dark-brown sugar
• 1 C unsulphered molasses
• 2 eggs, lightly beaten

Frosting Ingredients

• 8 ounces cream cheese, room temp
• 4 tbsp butter, room temp
• 2 C powdered sugar

Candy Coating

• 10 oz. white candy melts OR white chocolate chips
• 1-2 tbsp shortening or vegetable oil

Directions

1. Preheat oven to 350 F. 
2. Line an 8×8 baking dish with parchment paper and srpay with cooking spray. 
3. Bring 1 C of water to a boil in a sauce pan.  Add baking soda and set aside. 
4. In a large bowl. combine flour ginger, cinnamon, cloves, nutmeg, salt, and baking powder.  Set aside. 
5. In another bowl, beat butter until light and fluffy.  Add brown sugar and continue to beat.  Slowly add molasses, water/baking soda mixture, and dry ingredients.  Lastly, beat in the eggs. 
6. Pour batter in prepared pan and cook for about 30 minutes, or until a toothpick comes out clean. 
7. Remove from oven and allow to cool completely. 
8. Once cake is cooled, crumble into fine pieces in a place in a large bowl. 
9. Line a baking sheet with wax paper. 
10. Prepare frosting by whipping together cream cheese, butter, and sugar until smooth. 
11. Add frosting, a little bit at a time, to cake crumbles.  (I only needed about 3/4 of the batch.)  Stir until well combined.
12. Using a small scoop to form cake balls.  Use hands to roll evenly and place on baking sheet.  When all balls are formed, place in the freezer to harden for 15-20 minutes.
13. Melt chocolate wafers or chocolate chips in a microwave-safe bowl in 30 second intervals, stirring in between.  Use shortening or vegetable oil to thin out the coating to make it easier for dipping.
14. Remove balls from the freezer and use a spoon or a fork to carefully dip in candy coating.  (I like to use a fork and gently tap the side of the bowl to remove excess.) 
15. Place cake balls back on the baking sheet to dry.  Garnish with sprinkles, if desired, while still wet.
16. Once all cake balls are dipped, return to fridge to harden.
17. Store in fridge, tightly covered, for up to one week.