If you didn’t think gingerbread could be further reinvented, you obviously haven’t seen this Gingerbread Truffle recipe.
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Trust us when we say this is going to change the way you think about gingerbread, bringing it firmly into place as a family favourite.
This recipe is perfect for Christmas, and a great team player in the dessert spread.
Gingerbread Truffle
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
10
servingsPrep time
30
minutesCooking time
10
minutesCalories
240
kcalTotal time
40
minutesRich, bite-sized truffles infused with warm gingerbread spices, perfect for a festive treat or holiday gift.
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Ingredients
1 cup Heavy cream
450 gram Dark chocolate melts
.75 tsp Ground ginger
.5 tsp Cinnamon
100 gram Gingersnap cookies-finely crushed
Directions
- Heat the cream until it is just boiling. Pour into a heat-proof bowl along with the semi-sweet chocolate melts. Stir until smooth.
- To this add the ginger and cinnamon. Mix until well combined.
- Pour mixture into a lined tray. Chill for one hour in the fridge, or pop in the freezer for 15 minutes.
- Using a metal spoon, scrape the chocolate mixture up and form into balls with your hands. Work quickly, or the chocolate will melt.
- Roll in the finely crushed ginger snaps until well coated. Store in the fridge.
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