Gingerbread Truffles

Gingerbread Truffles

David Venable

Prep Time: 15 minutes

Serves: 4 (makes 15 truffles)

Ingredients:

  • 2 cups finely crushed gingerbread cookies, reserving 2 tsp crumbs for garnish
  • 4 oz cream cheese, softened
  • 2 Tbsp hazelnut chocolate spread
  • 1/2 Tbsp ground ginger
  • 8 oz dark chocolate, roughly chopped

Preparation:

Line a cookie sheet with parchment paper and set aside.

In the bowl of a stand mixer, add the cookie crumbs (reserving 2 tsp for garnish), softened cream cheese, hazelnut spread, and ground ginger. Mix with a paddle until combined.

Portion out the truffles using the scoop onto the prepared cookie sheet. Using clean hands or gloves, roll each portioned truffle into a ball. Place the cookie sheet in the refrigerator to set (for about 1–2 hours).

Meanwhile, melt the chocolate over a double boiler. You could also melt the chocolate in the microwave in increments of 20 seconds, stirring in between. Dip each truffle into the melted chocolate, letting any excess drip off, and place back on the parchment paper. Garnish each truffle with the reserved cookie crumbs. Place back in the refrigerator for another 30 minutes until the chocolate is set, then serve.

Cook's Notes

Break the middle two tines off of two plastic forks for an easy way to dip the truffles in chocolate.

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