I’ve gotten into truffles this holiday season more than I have in the past. They’re so festive looking and really compliment a cookie platter!

These gingerbread, caramel & white chocolate truffles are so deliciously decadent! The inside is a rich, creamy ganache filled with warm gingerbread spices. Then it’s dipped in white chocolate and topped with drizzled caramel and candied ginger crumbs. Every bite of this lusciousness is a treat!

The filling for these truffles has a slightly different texture than my cookie dough truffles. This is more of a traditional truffle filling of ganache, smooth and creamy. My cookie dough truffles are a bit denser, with a little bit of a chew. Both are delicious in their own ways so you should try them both!

how to make gingerbread, caramel and white chocolate truffles

Add gingerbread spices, molasses and milk of choice to a pot, bring it to a boil, and then turn off the oven and let it steep for an hour.
Strain milk mixture.
Add milk mixture to melted white chocolate chips.
Refrigerate to set for 2 hours.
Scoop or pipe fillings into balls (If you’re having trouble rolling them, do the best you can, put them in the freezer for 15 mins. so they’re more hard but still pliable, then roll between your palms).
Freeze until truffles are frozen
Melt chips and cocoa butter.
Dip.
Decorate.
Enjoy!

low-sugar white chocolate

I use Lily’s new white chocolate chips for this recipe. You can find them at Walmart, Target, or order online here. I love Lily’s chocolate because it’s made with Stevia, not sugar, with no aftertaste.

Another option is to use ChocZero’s white chocolate chips, which are also sugar-free.

tips for scooping and rolling white chocolate truffles

The luscious gingerbread white chocolate ganache of these truffles will be tacky when you roll them so here are some tips!

NOTE: Make the balls using one of the methods below and don’t worry if they’re not perfectly round. Once you get them rolled, freeze them for 15-20 minutes so they’re pliable and less tacky, and then roll them with your hands and put them back in the freezer until frozen.

Refrigerate for at least 2 hours so the ganache is set.
Scoop the ganache and place each roll on a parchment-lined sheet tray or cutting board (something you can easily put in the freezer). Use one of the following to scoop:
- a cookie scoop
- a tablespoon or melon baller
- or use a piping bag with a large circle tip and pipe them onto the parchment

how to make candied (or crystalized) ginger

This is an optional topping for the gingerbread white chocolate truffles take them to the next level so I encourage you to try it. Make this and the caramel sauce ahead of time so when you go to make the truffles, everything is ready.

Store both the candied ginger and caramel sauce in sealed Tupperware containers. You only need to refrigerate the caramel sauce.

I used Alton Brown’s candied ginger recipe and substituted pure granulated sugar for a blend of 1/2 sugar, 1/2 stevia. If you’re worried about adding real sugar to this recipe, using this blend will keep the amount of sugar to a minimum. This recipe takes about an hour to make.

In the end, even if you use 100% real sugar, each truffle will have a very minimal amount because you decorate with a tiny pinch of candied ginger.

If you don’t have time to make candied ginger, you can purchase it online. This brand has one of the lowest sugar amounts that I’ve found.

uses for candied ginger:

Chop and add to batter for cookies, such as ginger snaps, or quick bread like gingerbread, zucchini, or banana bread. Or top cookies and bread with it instead.
Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.
Top herbal and chai teas with it.
Add chunks to a stir-fry for a sweet and spicy bite.
Sprinkle into fruit or vegetable salad for a spicy, sweet flavor lift.
Add to a homemade cranberry sauce with orange zest.
Snack on it by itself. Crystallized Ginger is especially helpful for calming your stomach.

overhead shot of white chocolate truffles in bowl

I hope these gingerbread, caramel and white chocolate truffles bring a smile to your face! My family and friends really enjoy them and hope yours do too!

If you try this recipe, leave a comment and/or rating and let me know how it goes or if you have any questions along the way!

other holiday favorites: