Gingerbread Cake Truffles Recipe

This Gingerbread Cake Truffles Recipe is a spicy and moist recipe, which is made with rich molasses and tangy cream cheese. It’s a great choice for holiday parties, ready in about 3 hours and 30 minutes.

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Gingerbread Cake Truffles Recipe Ingredients

For the Gingerbread Cake:

• 1/2 cup sugar
• 4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing
• 1/3 cup molasses
• 1 large egg
• 1 1/2 cups flour
• 2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup whole milk

For the Lemon Cream Cheese Frosting:

• 1 1/4 cups powdered sugar
• 1/3 cup unsalted butter, softened
• 8 ounces cream cheese, cut into 4 pieces and softened
• 1 teaspoon freshly grated ginger
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

For Coating and Decoration:

• 12 ounces white chocolate candy melts
• 1 cup pistachios, shelled and finely chopped

How To Make Gingerbread Cake Truffles Recipe

1. Make the Gingerbread Batter: Preheat the oven to 350 degrees F. Grease an 8×8-inch baking dish. In a large bowl, cream the sugar and 4 tablespoons of softened butter until light and creamy. Beat in the molasses and egg. In a separate bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves, and salt.
2. Combine and Bake the Cake: Alternating between the dry ingredients and the milk, slowly add them to the wet ingredients while mixing on low speed. Pour the batter into the prepared dish and bake for 20 to 25 minutes, until a cake tester comes out clean. Let the cake cool completely.
3. Make the Lemon Cream Cheese Frosting: While the cake cools, use a mixer to cream the powdered sugar and softened butter together. Add the softened cream cheese one piece at a time, mixing well after each addition. Beat in the grated ginger, lemon juice, zest, and vanilla until fluffy.
4. Crumble the Cake and Form Truffles: Once the cake is completely cool, use a fork to crumble it into fine crumbs in a large mixing bowl. Add the prepared Lemon Cream Cheese Frosting to the crumbs and mix thoroughly until a cohesive, dough-like mixture forms.
5. Scoop and Chill: Line a baking sheet with waxed paper. Use a small cookie scoop to portion out the mixture and roll it into smooth balls. Place the truffles on the prepared baking sheet and chill in the refrigerator for at least 1 hour until firm.
6. Melt the Chocolate: After an hour, melt the white chocolate candy melts in a heatproof bowl set over a pot of gently simmering water (a double boiler), stirring until smooth.
7. Dip and Decorate: Using two forks, dip each chilled cake truffle into the melted white chocolate, turning to coat it completely. Lift it out, let the excess chocolate drip off, and place it back on the wax paper. Immediately sprinkle the top with chopped pistachios.
8. Final Chill: Return the decorated truffles to the fridge for about 20 minutes to allow the chocolate shell to set completely.

Recipe Tips

• How do I get perfectly round, uniform truffles? A small cookie scoop is the best tool for this. It ensures each portion is the same size, which helps them look professional and chill evenly.
• Why do my truffles need to be chilled before dipping? Chilling the cake balls until they are very firm is a crucial step. A cold, firm truffle is much easier to dip in warm chocolate and is less likely to fall apart.
• What’s the best way to dip the truffles in chocolate? Use two forks. Drop a cake ball into the chocolate, use one fork to roll it around, then use both forks to lift it out. Gently tap the fork on the side of the bowl to let the excess chocolate drip off before transferring it back to the wax paper.
• Can I make these ahead of time? Yes, these are perfect for making ahead. You can store the undecorated, chilled cake balls in an airtight container in the fridge for up to 3 days or in the freezer for a month before dipping them in chocolate.

What To Serve With Gingerbread Cake Truffles

These rich, bite-sized treats are perfect for a holiday dessert platter or a sweet gift.

• With a hot cup of coffee or a chai latte
• Alongside other holiday cookies and candies
• With a glass of eggnog or a dessert wine

How To Store Gingerbread Cake Truffles

Refrigerate: Due to the cream cheese frosting, these truffles must be stored in the refrigerator. Place them in an airtight container for up to one week. Freeze: The finished truffles also freeze beautifully. Store them in an airtight, freezer-safe container for up to 3 months. Let them thaw in the refrigerator.

Gingerbread Cake Truffles Nutrition Facts

• Serving: 1 truffle
• Calories: 210kcal
• Protein: 3g
• Fat: 12g
• Carbohydrates: 22g
• Sugar: 16g
• Sodium: 110mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pumpkin Nut Cake With Maple Glaze Recipe
• Grilled Sponge Cake with Peach and Cherry Compote Recipe
• Old-Fashioned Gingerbread Recipe