Non-Alcoholic Gingerbread Truffles (Print-Friendly Version)

Soft, spiced gingerbread bites infused with gin and coated in silky white chocolate for festive indulgence.

# What You'll Need:

→ Truffle Base

01 - 250g high-quality gingerbread cookies (preferably crisp for crushing)
02 - 100g full-fat cream cheese, softened to room temperature
03 - 75g unsalted butter, softened to room temperature
04 - 1 teaspoon ground ginger
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon ground cloves
07 - Pinch of freshly grated nutmeg
08 - 3 tablespoons dark molasses (or dark corn syrup as milder alternative)
09 - 1-2 tablespoons granulated sugar (optional, adjust for preferred sweetness)

→ Flavor Infusion

10 - 50ml premium gin (London Dry or botanically complementary such as orange or cardamom)
11 - 1 teaspoon gingerbread extract (optional but highly recommended)

→ White Chocolate Coating

12 - 400g good quality white chocolate, finely chopped or callets
13 - 1 tablespoon coconut oil (or refined vegetable shortening for smoothness)
14 - Optional: oil-based or gel-based food coloring (red or green)

→ Decoration

15 - Additional crushed gingerbread cookies
16 - Sparkling sugar or sanding sugar
17 - Edible gold or silver glitter/dust
18 - Finely chopped candied ginger or orange zest
19 - Small edible pearls or sprinkles

# How to Make It:

01 - Crush gingerbread cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin until resembling fine sand. Transfer crumbs to a large mixing bowl.
02 - In a separate bowl, beat softened cream cheese and unsalted butter on medium speed using an electric mixer until smooth, light, and fluffy, about 2-3 minutes. Scrape down bowl sides as needed.
03 - Incorporate ground ginger, cinnamon, cloves, freshly grated nutmeg, dark molasses, and optional granulated sugar into the creamed mixture. Beat on low speed until just combined, avoiding overmixing.
04 - Pour the spiced creamy mixture into the bowl with gingerbread crumbs. Mix thoroughly using a sturdy spatula or hands until a pliable, uniform dough forms, adjusting moisture with molasses or crumbs as necessary.
05 - Add 50ml premium gin and 1 teaspoon gingerbread extract to the dough. Mix gently by hand just until liquids are evenly dispersed, maintaining a firm but pliable consistency. Taste and adjust sweetness or spice if desired.
06 - Portion dough using a 1-inch cookie scoop and roll into smooth balls approximately 2.5 to 3.8 cm in diameter. Arrange on parchment-lined trays and chill in refrigerator for 1-2 hours or freezer for 30-45 minutes until firm.
07 - Gently melt chopped white chocolate over a double boiler until about two-thirds melted. Remove from heat and stir in coconut oil until the mixture is fully smooth and fluid. Add optional food coloring if desired.
08 - Using a dipping fork or toothpick, fully submerge chilled truffles in melted white chocolate, tap off excess coating, then place on parchment-lined tray. Immediately sprinkle with desired decorations before chocolate sets.
09 - Return decorated truffles to the refrigerator for at least 30 minutes to allow chocolate to firm completely. Store in an airtight container refrigerated for up to 1-2 weeks. Serve slightly chilled or at room temperature to enhance flavors.

# Additional Tips:

01 - Chilling truffles thoroughly prior to dipping prevents the coating from melting and ensures a smooth finish.
02 - Allowing truffles to rest at room temperature for 10-15 minutes before serving enhances the release of gin and spice aromatics.
03 - Use a double boiler to gently melt white chocolate, avoiding direct heat to prevent seizing.

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