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If you're a fan of gingerbread but don't want to go to the hassle of rolling out cookie dough and baking it, then these easy, no bake gingersnap truffles should be your next home-made Christmas treat.
The bulk of the flavour in these gingerbread balls comes from the gingersnap cookie, plus with added spices you find in gingerbread cookies and the delicious creaminess of the condensed milk, these no bake Christmas truffles will be a winner on the dessert table.
I based my original attempt of this gingerbread balls recipe off my rum balls recipe, but it didn't exactly go to plan. It seemed like the gingersnap cookies had extra moisture in them so using the same amount of condensed milk for the gingerbread truffles made them a bit too soggy to make into perfect balls.
After a bit of experimentation and testing, I came up with this foolproof recipe for gingerbread truffles with white chocolate which has been requested from everyone who has tried them!
After a traditional gingerbread recipe? Try my Gingerbread Cookies - they're AMAZING!
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Gingerbread truffles with white chocolate ingredients
Ginger cookies. There are many varieties of ginger cookies out on the market. I used Arnott's gingernut (or gingersnap). The brands might have varying levels of density to them so you may have to adjust the oats to get the best texture for the gingersnap truffles.
Condensed milk. Condensed milk is the main element of the gingerbread truffles that help bring the mixture together. You can substitute for skim or reduced sugar. For a condensed milk vegan alternative, use coconut condensed milk.
Desiccated coconut. This is added into the mixture to give a subtle hint of coconut flavour. If you're not a fan, add more rolled oats in substitute.
Spices. I use cinnamon and ground ginger to bring out the gingerbread flavour of the truffles. You can adjust these to suit your flavour palette.
Rolled oats. This wasn't originally in my gingerbread truffle recipe. But, after experimenting around for a little bit trying to get the right texture, I started adding in the rolled oats. It helped bring the ingredients together a bit more to form them into balls. You might have to adjust this depending on what ginger cookie you purchase.
White chocolate. For topping.
How to make no bake gingersnap truffles
- Powder the biscuits
Add cookies to a blender of some sort (food processor or hand blender) and process until a fine powder. Or you can add the cookies to a large ziplock and use a rolling pin to pound them into a fine powder.
- Add ingredients
Add the spices, condensed milk and coconut to the processor with the biscuits powder and process until all combined. Adjust by adding in oats slowly to get the desired texture (you should be able to easily form a ball with your hands without it drooping into a puddle).
You can also use a large bowl for this step and mix with a wooden spoon or spatula.
- Form balls
Using a spoon or icecream scoop, scoop 1 tablespoon worth of mixture and form a ball.
If the balls aren't holding their shape, add to the mixture to the refrigerator for about 10-15 minutes. This hardens it up ever so slightly to make it easier to form the balls.
Repeat for the rest of the mixture. - White chocolate
Add white chocolate to a microwave safe dish and microwave in 10 second increments until half melted. Stir in between increments and continue stirring once half melted as this will melt the rest and ensure it doesn't go 'gluggy'.
Using a fork or chopstick, dip into the white chocolate mixture and move back and forth over the no bake gingerbread truffles until you reach the desired amount.
(Optional) Add Christmas sprinkles. - Refrigerate
Refrigerate for at least 30 minutes (and up to 7-14 days in an airtight container).
Gingerbread balls Frequently Asked Questions
Can you make no bake gingersnap truffles without condensed milk?
You can make no bake gingersnap truffles without condensed milk a few different ways.
Cream base. You can make gingerbread balls with heavy cream or coconut cream. Just let it cool slightly before adding rum and rolling into truffles. Add gradually and adjust as you go.
Fruit base. You could make gingerbread truffles with a fruit paste like dates or prunes. I probably wouldn't recommend a berry base as this could conflict with the ginger flavours in the gingerbread balls.
Sweeteners. You can make Christmas gingerbread balls with maple syrup or honey. They might make gingerbread truffles slightly softer so add it slowly and adjust the oats as you go.
Can I use gingerbread cookies for gingersnap truffles?
Depends. Gingerbread cookies are slightly softer than gingersnap cookies so they need to of the 'snappier' or harder variety.
Both gingerbread cookies and gingersnap cookies are spiced cookies with the main difference being the shape. Gingerbread are rolled and cut into shapes. They're also cooked for less time so they're a bit chewier. Gingersnaps are rolled into balls and cooked longer which is why they are a bit crispier.
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Easy No Bake Gingersnap Truffles Recipe
Recipe
Easy No Bake Gingersnap Truffles Recipe
If you're a fan of gingerbread but don't want to go to the hassle of rolling out cookie dough and baking it, then these easy, no bake gingersnap truffles should be your next home-made Christmas treat.
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Prep Time 14 minutes mins
Resting 2 hours hrs
Course Snack
Servings 20 balls
Ingredients
- 250 g Gingernut biscuits See Note 1
- 400 ml Condensed milk See Note 2
- 1 ½ cups Rolled oats
- 1 tablespoon Cinnamon See Note 3
- 2 teaspoon Ground ginger See Note 3
- ½ cup Desiccated coconut
- ¼ cup white chocolate baking (See Note 4)
Instructions
Add cookies to a blender of some sort (food processor or hand blender) and process until a fine powder. Or you can add the cookies to a large ziplock and use a rolling pin to pound them into a fine powder.
Add the spices, condensed milk and coconut to the processor with the biscuits powder and process until all combined. Adjust by adding in oats slowly to get the desired texture (you should be able to easily form a ball with your hands without it drooping into a puddle).
Using a spoon or icecream scoop, scoop 1 tablespoon worth of mixture and form a ball. (See Note 5 if they're not holding their shape). Repeat for the rest of the mixture.
Add white chocolate to a microwave safe dish and microwave in 10 second increments until half melted. Stir in between increments and continue stirring once half melted as this will melt the rest and ensure it doesn't go 'gluggy'.
Using a fork or chopstick, dip into the white chocolate mixture and move back and forth over the no bake gingerbread truffles until you reach the desired amount. Add Christmas sprinkles (optional)
Notes
Note 1 (Gingernut biscuits)
You can use any ginger-based cookie for this recipe, however I would recommend ones that are harder (i.e. not soft gingerbread) as this won't give you the fine powder.
Note 2 (Condensed Milk)
You can substitute for skim or low-fat condensed milk, or even condensed coconut milk for a vegan rum ball.
Note 3 (Spices)
You can adjust the spices to your preference. If you prefer a more gingery cookie, add more ginger. If you prefer cinnamon, add more cinnamon.
Make sure to add the spices slowly and taste before adjusting.
Note 4 (White Chocolate)
Make sure to get the white chocolate from the baking aisle as this will melt better than chocolate from the confectionary aisle.
Note 5 (Ball Shape)
If the balls aren't holding their shape, add to the mixture to the refrigerator for about 10-15 minutes. This hardens it up ever so slightly to make it easier to form the balls.
Keyword Christmas recipe, Gingerbread recipe, snack recipe, Truffles recipe
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