No-Bake Nyåkers Gingersnap Truffles Recipe

Name: No-Bake Nyåkers Gingersnap Truffles
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Swedish
Ingredients: 4 cup Nyåkers Pepparkakor Cookies; 6 oz cream cheese, softened; 10 oz Guittard Semi-Sweet Chocolate, melted; World Market® Tanzanian Peaberry Whole Bean Coffee, crushed, for topping; Guittard White Chocolate Chips, melted, for topping; Hammond’s Candy Cane Candies, crushed, for topping

Add extra elegance to every winter evening with these no-bake truffles featuring traditional Swedish pepparkakor cookies.

By Chahinez Tabet Aoul | @chahinez_tbt

● Prep time: 25 min
● Cook time: 5 min., plus 45 min. chill time
● Total time: 1 hr. 15 min.
● Servings: 26 truffles

Ingredients

4 cup Nyåkers Pepparkakor Cookies
6 oz cream cheese, softened
10 oz Guittard Semi-Sweet Chocolate, melted
World Market® Tanzanian Peaberry Whole Bean Coffee, crushed, for topping
Guittard White Chocolate Chips, melted, for topping
Hammond’s Candy Cane Candies, crushed, for topping

Directions

Step 1

Add Nyåkers cookies to a food processor and process until finely crushed. Add in softened cream cheese and process again until the mixture forms a soft dough.

Step 2

Transfer dough into a bowl, cover with plastic wrap and chill in the fridge for 30 minutes.

Step 3

Once ready, scoop 1 tablespoon of dough, roll it into a ball and place on a parchment paper-lined baking sheet. Repeat with the rest of the dough. Place the baking sheet in the freezer for 15 minutes to allow truffle balls to chill.

Step 4

In a medium bowl, melt chocolate chips in the microwave in 30 second increments, stirring in between to keep the chocolate from burning.

Step 5

Using a chocolate dipping fork, dip the truffle balls into the chocolate to coat. Place coated truffles on baking sheet, and top with white chocolate drizzles, crushed coffee beans, crushed candy cane candies or crushed Nyåkers cookies.

Step 6

Allow to chill in the fridge to set, and then serve and enjoy!