Description
Delight in these festive Gingerbread Oreo Truffles, combining the rich flavors of golden Oreos, creamy cream cheese, and warm gingerbread spices, all coated in smooth white chocolate and topped with charming gingerbread icing transfers. Perfect for holiday gatherings or a sweet seasonal treat.
Ingredients
Scale
Main Ingredients
- 1 package of regular golden Oreos (36 cookies)
- 8 oz cream cheese, softened
- 3 tablespoons molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
Coating & Decoration
- 1 bag of Ghirardelli white melting chocolate
- 1 package of gingerbread icing transfers
Instructions
- Crush the Oreos: Using a food processor or blender, finely crush the whole golden Oreos until the crumbs are sand-like in texture.
- Combine ingredients: Pour the crushed Oreos into a large mixing bowl. Add the softened cream cheese and mix thoroughly until fully combined, forming a smooth mixture.
- Add spices and molasses: Stir in the molasses, ground ginger, and cinnamon, mixing until all ingredients are evenly distributed throughout the mixture.
- Chill the mixture: Place the bowl of Oreo mixture into the refrigerator and chill for 3 hours to allow it to firm up, making it easier to shape.
- Shape the truffles: Using a small ice cream scoop, scoop portions of the chilled mixture and roll each into a ball by hand.
- Prepare for coating: Arrange the formed truffles on a plate or cookie sheet. Once all truffles are rolled, refrigerate them for an additional 20 minutes to firm up.
- Melt the chocolate: While the truffles chill, melt the white chocolate according to package instructions until smooth and ready for dipping.
- Dip the truffles: Remove the truffles from the fridge and dip each one into the melted white chocolate. Using a fork, coat the truffle evenly and gently tap off any excess chocolate.
- Decorate and set: Place the coated truffles onto a wax or parchment paper-lined cookie sheet. Immediately top each truffle with a gingerbread icing transfer for decoration.
- Repeat until done: Continue dipping and decorating all remaining truffles. Allow the chocolate coating to set completely before serving or storing.
Notes
- Make sure the cream cheese is fully softened for easier mixing.
- Use a small ice cream scoop for uniform truffle sizes.
- Refrigerate the truffles until the chocolate coating has fully hardened to prevent melting during handling.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a dairy-free option, substitute cream cheese and white chocolate with vegan alternatives.
