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Gingerbread Truffles Recipe

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★★★★★

4.7 from 147 reviews

These Gingerbread Truffles combine the warm spices of holiday gingerbread with rich semisweet and white chocolate for a festive, bite-sized treat. Coated in finely crushed gingersnaps and drizzled with creamy white chocolate, they offer a perfect balance of spice, sweetness, and texture, making them an ideal dessert or gift during the holiday season.

Ingredients

Scale

Spice Mix

  • 2 tsp. ground allspice
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. kosher salt

Chocolate Base

  • 16 oz. semisweet chocolate, chopped
  • 1 c. (235 ml) heavy cream
  • 1 1/2 cups (170 g) finely crushed gingersnaps (about 26 cookies)

White Chocolate Coating

  • 9 oz. white chocolate, chopped
  • 1 tbsp. vegetable oil

Instructions

  1. Prepare Spice Mixture: In a medium bowl, whisk together the ground allspice, cinnamon, ginger, cloves, nutmeg, black pepper, and kosher salt to create a fragrant spice blend. Add the chopped semisweet chocolate on top, allowing the spices to flavor the chocolate evenly.
  2. Make Chocolate Ganache: Heat the heavy cream in a small saucepan over low heat until it’s gently simmering without boiling. Pour the hot cream over the chocolate and spice mixture, letting it sit undisturbed for 5 minutes to soften the chocolate. Then whisk the mixture until smooth and fully combined. Transfer the ganache into an 8″-by-8″ baking pan and smooth the surface evenly. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until firm, about 1 hour.
  3. Prepare Gingersnap Crumbs: Place the finely crushed gingersnap cookies in a small bowl. Line a rimmed baking sheet with parchment paper to prepare for the truffles.
  4. Form Gingersnap-Coated Truffles: Using a 1-tablespoon cookie scoop or measuring spoon, scoop out 16 rounded tablespoons of the chilled chocolate ganache. Toss each scoop in the gingersnap crumbs to coat. Roll the mixture between your palms to form smooth balls, then roll once more in the crumbs for an even coating. Place the coated truffles onto the prepared baking sheet.
  5. Form Uncoated Truffles and Freeze: With the remaining chocolate ganache, scoop out 8 tablespoons and shape them into balls by rolling between your palms. These remain uncoated for now. Place them on the baking sheet and freeze all the truffles until firm, at least 30 minutes.
  6. Melt White Chocolate: In a small heatproof bowl, microwave the chopped white chocolate and vegetable oil in 20-second increments, stirring well between each interval until melted and smooth.
  7. Coat Truffles with White Chocolate: Working one uncoated truffle at a time, dip it into the melted white chocolate and spoon more chocolate over it to fully coat. Return each coated truffle to the baking sheet. Immediately sprinkle the tops with crushed gingersnap crumbs for extra texture and flavor. Repeat for all 8 uncoated truffles.
  8. Drizzle White Chocolate Over Coated Truffles: Transfer the remaining melted white chocolate into a piping bag fitted with a 1/4″-diameter tip, a plastic bag with the corner snipped off, or a squeeze bottle. Drizzle the white chocolate over the 8 gingersnap-coated truffles to add an elegant finishing touch.
  9. Chill and Set: Refrigerate all truffles until firm, at least 30 minutes, or up to overnight, to allow the coatings to properly set.
  10. Make Ahead and Storage: These truffles can be made up to 1 week in advance. Store them in an airtight container in the refrigerator to maintain freshness and texture.

Notes

  • Use good-quality semisweet and white chocolate for best flavor and texture.
  • Press plastic wrap directly on the ganache surface to prevent a skin from forming during chilling.
  • Keep your hands slightly cool or wet when rolling the truffles to prevent sticking.
  • For an extra festive look, sprinkle with edible glitter or crushed candy canes instead of gingersnap crumbs if desired.
  • Allow truffles to come to room temperature for a few minutes before serving for a softer texture.

Keywords: gingerbread truffles, holiday desserts, chocolate truffles, Christmas treats, spiced chocolate candies, festive sweets

Find it online: https://thefoodrecipe.com/gingerbread-truffles-recipe/