Gingerbread mix truffles
Super easy gingerbread mix truffles are some of our favorite holiday treats to make. I love that you can make these from scratch, make a no bake version or bake a gingerbread cake from mix to use for those easy festive balls.
Equipment
- Baking pan
- 1.5” cookie scoop
- Baking trays
- Double boiler (or microwave)
Ingredients
The cake
- 14.5 ounce Betty Crocker Gingerbread Cake Mix
- 1 large egg
- 1 ¼ cup milk (or water)
- 8 ounce block cream cheese softened to room temperature
For decorating
- 10 oz bag Ghirardelli vanilla melting wafers
- Gingerbread sprinkles mix
Instructions
- Preheat oven and make gingerbread cake according to package directions. For extra moistness and flavor, make with milk instead of water.
- Line baking sheets with parchment paper. Set aside.
- Once baked, allow cake to cool completely before crumbling into a bowl.
- Using a hand mixer, beat cream cheese on medium-high until smooth.
- Fold in crumbled cake and mix on low until fully incorporated, scraping sides as needed.
- Use a cookie scoop to form cake mixture into evenly sized balls. Roll between palms to smooth exterior. Arrange on prepared baking sheets.
- Refrigerate cake balls 1-2 hours until firm. Chilling helps them hold shape for dipping.
- In a double boiler or microwave on low, melt vanilla wafers, stirring gently until smooth. Take care not to overheat or chocolate may seize up.
- Dip cake balls one at a time with a fork, tapping off excess coating. Sprinkle decorations right away so they stick.
- Refrigerate dipped cake balls for about 10 minutes to set coating before serving.
Notes
- Chilling is important for tidy dipping and shaping.
- Melting chocolate requires low, even heat to stay smooth.
- Substitute for any flavor cake mix
- Substitute the cream cheese for homemade or store-bought frosting.
- Handle the cake balls gently when coating to prevent crumbling.
Nutrition
Calories: 210kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 6g
Tried this recipe?Let us know how it was!
