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Gingersnap Chocolate Ganache Truffles

Creamy and rich chocolate ganache is mixed with crushed gingersnap cookies, and rolled in gingersnap crumbs!
Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Author Sarah @ The Gold Lining Girl


  • 1 1/2 c. semi-sweet chocolate chips
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin pie spice
  • 1/2 c. whipping cream or half & half
  • 1 c. finely chopped gingersnaps
  • 1/2 c. gingersnaps crumbs


  • In a medium bowl, combine chocolate chips and spices.
  • In a small microwave-safe bowl, microwave whipping cream until it boils. About 1 minute.
  • Pour over the chocolate chips and allow to stand for 5 minutes. Whisk until smooth.
  • Stir in the 1 c. chopped gingersnaps.
  • Refrigerate for about 1-1.5 hours, or until firm, but soft enough to form into balls.
  • Scoop truffle mixture by rounded teaspoonfuls and shape into balls.
  • Roll in gingersnap crumbs.
  • Store in refrigerator. Enjoy!