Full of festive Christmas spices (and a sneaky shot of booze), these Gingerbread Truffles are what Christmas desserts are all about! Quick and easy to whip up, you can make them now and pop them in the freezer for Christmas Day....who am I kidding, I've already gone through my frozen stash!
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WHAT'S IN GINGERBREAD TRUFFLES
- Gingerbread: you can bake your own, use store-bought, or even use Biscoff biscuits
- Dark Chocolate: use the best quality (couverture) chocolate for the richest, most delicious truffles
- Butter and cream: to make them smooth, creamy and deliciously rich
- Creme de Cacao: or similar chocolate liqueur for the most decadent truffles
- Milk Chocolate: for coating the truffles. Double chocolate never hurts!
WHy You'll Love THESE TRUFFLES
- As always, these homemade truffles are so easy to make
- Absolute decadence in every bite
- You don't have to use gingerbread -speculoos or Biscoff work just as well
- Truffles freeze so well and don't need to be eaten straight away
- They're the perfect make ahead treat -relax on Christmas Day
- Homemade truffles are so good as a light dessert or with a coffee after Christmas lunch
- Everyone loves them, so they're perfect for gifting!
TIPS FOR MAKING PERFECT HOMEMADE TRUFFLES
- Use the best quality chocolate you can find. I use Callebaut for ultra smooth decadence
- Make sure you chill the mixture before and after rolling the truffles -it's only 15 minutes each time!
- Use a small ice cream scoop, so truffles end up the same size.
- Wear disposable gloves while rolling the truffles -less mess!
- Make a double batch, because you'll want to eat them all!
I know you're going to love making and eating these Gingerbread Truffles! And if you make them, be sure to leave a comment or a rating on my recipe below. I love hearing from you and will make sure I answer any questions you may have. Don't forget tag me on Instagram I’d love to see what you’ve made!
Gingerbread Truffles
Ingredients
- 300 g Gingerbread
- 150 g Dark chocolate best quality (buttons or chopped)
- 100 g Unsalted butter cubed
- ⅓ cup Cream
- 1 tablespoon Creme de Cacao optional, but really good!
- 300 g Milk chocolate
Instructions
- Place pieces of gingerbread into a food processor and pulse until fine. Reserve a couple of tablespoonfuls of crumbs for decorating.
- Place the dark chocolate, butter and cream in a microwave safe bowl and heat on high for 1 minute. Give the mixture a good stir until smooth (you may need to microwave it for another 10 seconds).
- Once smooth, add the gingerbread crumbs (reserving a little for decoration), then stir through the Creme de Cacao. Chill mixture for 15 minutes to make it thick enough to roll into balls.
- Once chilled, roll a small tablespoon of mixture into a ball ( I use a small sized ice cream scoop) and place onto a lined tray. Continue with the rest of the mixture, then chill again for 15 minutes.
- In a small microwave bowl (not glass) heat around 270g of the milk chocolate in the microwave for 1 minute. Stir well, then microwave for another 10-20 seconds. Give the chocolate a good stir. If it has all melted, add the rest of the chocolate and stir vigorously, to temper.
- Remove the balls from the fridge and dip in the melted chocolate. Lift out with a fork and tap to remove excess. Place on another lined tray, then sprinkle with reserved gingerbread crumbs.
- Stored in the fridge, the truffles should last a couple of weeks.
Notes
- Lotus biscuits or Speculoos can be used if you don't have gingerbread.
- It's ok to use iced gingerbread, but scrape off excess icing or lollies before processing.
- Don't microwave chocolate in a glass bowl, as glass retains heat and the chocolate will get too hot. If not tempered, the chocolate won't form a crisp shell.
- I take half of my rolled mixture out at a time, so they're nice and cold when I dip them.
- If chocolate starts to thicken, pop it back into the microwave again for 10 seconds and give it a good stir.
- If your fork starts to get messy with chocolate, wipe it clean, or grab another fork.
- Leftover chocolate can be spread onto a sheet of baking paper and used for decorations (or snacking!)
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