Truffles, Round Two

Truffles are probably some of the easiest, most versatile desserts to make. You can flavor both the inside and the chocolate coating, decorate with whatever you want, and use them for any occasion. In my first attempt this summer, I used a chocolate ganache center. This time, it was crushed cookies and cream cheese. I’ve been doing a lot of mint chocolate recipes recently, and I didn’t want to miss out on eating gingerbread during the holidays, so I made two batches. One is chocolate gingerbread truffles, from one of my favorite blogs, Running with Spoons. The other batch is an Oreo (or Joe-joes, to be exact) filling dipped in chocolate. Some of the batch is unflavored, some is mint (obviously), and some is flavored with coffee extract in an attempt at mocha truffles. And of course all are festively decorated and dipped.


These truffles make great gifts and taste so good that you would never guess how easy they are to make. You can personalize them for any person or occasion. Make them in advance and store them in the freezer as well and pass them out as gifts to all your friends. So here they are, two types of holiday truffles.

..and mint
..and mint

Gingerbread Truffles, original recipe here (but with my own additions)

1 1/2 cup crushed gingersnaps (I mixed the gingersnaps with honey graham crackers as well)

1 package cream cheese

1 tbs molasses

extra sprinkles of nutmeg, clove, cinnamon

white chocolate, melted for dipping

  1. Crush gingersnaps and graham cracker in a food processor until crumbled. Add in molasses and spices.
  2. Mix in with cream cheese until soft and completely mixed.
  3. Form in balls on a cookie sheet. It works well to shape them with of two ½ tablespoon measuring spoons.
  4. Freeze for thirty minutes.
  5. Dip in white chocolate and sprinkle with anything!


Oreo Truffles

1 package Joe-Joe’s (40 cookies), crushed

1 package cream cheese, softened

optional: mint extract, coffee extract

dark chocolate and white chocolate, melted

crushed candy cane, sprinkles for decorating

  1. Crush oreos in a food processor and mix well with cream cheese.
  2. Form balls using same technique as described above.
  3. If you want to make different flavors, add 1 tsp mint extract or coffee extract to a section of the filling. I separated the cookie sheet by flavor.
  4. Freeze for 30 minutes.

  5. Dip in chocolate, sprinkle with candy canes, and drizzle with chocolate. You can also add food coloring to the white chocolate to make them even more exciting.
    Candy canes on the mint truffles
    Candy canes on the mint truffles
    A nice swirl on the mocha
    A nice swirl on the mocha

    Drizzle on the normal truffles
    Drizzle on the normal truffles

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