Cake/cookie truffles (or ‘cake balls‘, as they’re more commonly referred to– I’m not a big fan of serving ‘cake balls‘) make some of the best party food. I’m very fond of serving finger foods at parties- it makes mingling so much easier. And goodies like this are always SO popular! I’ve made cake/cookie truffles many times– just using different ingredients, like different flavors of homemade cookies, different cakes, and now spicy gingerbread. This time around, I started with my great-grandmother’s recipe for gingerbread and mixed in some cream cheese- SO good! I always prefer using the almond bark coating (instead of white chocolate), just because it drys so quickly and creates a great crunchy outer shell. A quick sprinkling of nutmeg and you’ve got a beautiful, totally delicious two-bite treat! Perfect for holiday parties!
Gingerbread Truffles
-gingerbread recipe from my great-grandmother
For the Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup flour
1/2 cup boiling water
Mix together the butter and sugar, then add the egg and molassess, mixing well. In a separate bowl, combine the flour, spices, soda and salt, then add to wet mixture. Stir to combine, then add the boiling water and mix. Pour batter into a greased 9×13 pan and bake at 350 degrees for 25-35 minutes or until springy. Let cool completely.
You will also need:
1 package almond bark or white candy coating
1 8-oz. block cream cheese, at room temperature
nutmeg, for garnish
When cake is completely cooled, crumble into the bowl of a stand mixer (you could also use a hand mixer for this; even your hands!) and add in the cream cheese. Mix until the cake and cream cheese is totally combined. Roll out into walnut-sized balls and place on a sheet pan lined with wax paper. Chill for 1 hour.
Melt the almond bark in the microwave in 1 minute increments, stirring in between, until it is completely smooth. Dip the balls in one at a time (I use a toothpick for this) and coat with the almond bark. Set on a sheet of wax paper and sprinkle with nutmeg. Allow to harden completely. At this point you can serve immediately or freeze for later use.
So cute! I love gingerbread and I love Christmas!
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Comment by Kelsey — November 19, 2010 @ 9:36 AM
These look amazing! I’m gearing up to make LOTS of truffles and cake balls this season! 🙂
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Comment by Melissa — November 19, 2010 @ 10:14 AM
What a great idea!! I make oreo truffles and other cake balls for Christmas and gingerbread would be perfect!!!! Very Christmas-y!
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Comment by Shannon — November 19, 2010 @ 10:30 AM
These are great!! I haven’t made cake truffles yet, but have been wanting to!! Good job!!
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Comment by pup — November 19, 2010 @ 12:39 PM
So cute! I love to make truffles as well. I can’t wait to add gingerbread truffles to the list 🙂
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Comment by megan @ whatmegansmaking — November 19, 2010 @ 1:19 PM
Those are gorgeous and look so delicious!
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Comment by Hezzi-D — November 19, 2010 @ 3:07 PM
Amy, these are adorable! They sound super tasty, too!
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Comment by Courtney — November 19, 2010 @ 4:36 PM
These look and sound DIVINE! I’ve made Pumpkin Cream Cheese Truffles before, and loved them, so I’m sure I’d love these too!
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Comment by ErinsFoodFiles — November 19, 2010 @ 6:46 PM
Hmmm – these look like the perfect lil sweet treat 🙂
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Comment by Eliana — November 21, 2010 @ 4:32 PM
These are a great little finger food, love them! Your cake stand is so festive along with the red and green wrappers – you are ready for the holidays 🙂
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Comment by Tracey — November 21, 2010 @ 5:31 PM
Oh, I am SO making these ASAP! Just waiting for some oven space – I’ve got a chocolate cinnamon bundt baking right now. Yum to both! Any thoughts on using dark chocolate as a coating on these? I think that rich bitterness would offset the spice nicely.
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amy Reply:
December 2nd, 2010 at 8:33 AM
Kiki- you could definitely use dark chocolate! Yum! Hope you enjoy!!
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Comment by Kiki — December 2, 2010 @ 6:57 AM
I made these the other night and they are SO yummy! I had to use candy coating since the almond bark has been elusive for some reason around here but it was still so good! I will definitely be making these again!
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Comment by Elya — December 2, 2010 @ 10:52 AM
omgaaaaaah. i just bookmarked too many things from your first page… but these…. oh my THESE look like something i have to make NOOOOW!!
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Comment by Jeannette — December 10, 2010 @ 11:01 AM
I made these for a staff party, and it was great because I could make them ahead, and they were very attractive and tasty–I did forget to garnish with the nutmeg though! 🙁
I doubled the gingerbread recipe so we could enjoy it first, and my husband loved it! Thank you for sharing your great-grandmother’s recipe, because it is a keeper. 🙂
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amy Reply:
December 12th, 2010 at 11:08 AM
Linda- I’m so happy you enjoyed these! Especially the gingerbread- that’s one of my favorite fall/winter recipes! Merry Christmas!
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Comment by Linda — December 12, 2010 @ 6:58 AM
[…] *The gingerbread recipe I used was really easy and can be found here: Sing for Your Supper Blog. […]
Pingback by Easy Cake Balls | Short Order Mama — December 20, 2010 @ 2:10 PM
hey must try these! especially since I just made some gingerbread cupcakes – must be on a gingerbread roll!
http://tanyadoescooking.blogspot.com/2010/12/gingerbread-cupcakes.html
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Comment by tanya does cooking — December 21, 2010 @ 12:36 PM
[…] Source: Adapted from: Sing for your Supper […]
Pingback by Gingerbread Truffles | Innochka's Kitchen — February 7, 2011 @ 4:48 AM
Thanks for this great recipe
Christmas Cake Ideas
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Comment by Bruce — October 14, 2011 @ 5:09 AM