Chocolate Gingerbread Truffles

These chocolate gingerbread truffles are festive, simple to make, and use only three ingredients. Smothered in chocolate, the truffles are made with crushed gingerbread. The recipe is adaptable and the candy will be ready to eat in under an hour.

This recipe for chocolate gingerbread truffles was first published in 2016, on my former blog, The Culinary Jumble. The recipe (and ingredients) have been tweaked slightly and the images are new.  

I am no stranger to gingerbread. My blog is full of the spiced Christmas favourite. Not only do I make my own gingerbread from scratch, but I’ve found many ways to use up any leftovers.

Ways to use gingerbread

We love gingerbread in our house. In Sweden, it is called pepparkaka (plural pepparkakor) and tins of the crunchy delights start appearing in the shops around Halloween time. At this point, they are devoured mercilessly, and there is never any left over. However, as the festive season approaches, I often find that we’ve eaten so many that the novelty wears off. Then, I have some to put to good use.

In the past, I’ve thrown some into my festive rocky road, sprinkled them over chocolate gingerbread honeycomb, and used them for a base for my decadent white chocolate and mascarpone cheesecake (complete with sparkling sugared cranberries).

This time, I’ve crushed them up to make these chocolate gingerbread truffles. Truffles with surprisingly few ingredients; just three to be exact. They are fool proof, take just minutes to prepare, and will impress everyone who sets eyes on them.

Adapting the recipe

I specifically used dark chocolate to contrast against the gingerbread. I love the rich hue of gingerbread, and up against the dark chocolate, it looks so pretty. However, you could use any chocolate you fancy. Milk chocolate, or even white chocolate, would work really well.

I made both small and fairly big chocolate gingerbread truffles. Although I am not one to say no to a massive truffle, there was something very decadent about popping a whole one in your mouth. I am sure you’ll agree.

Simple homemade candy

I am all about simplicity on this blog, and although I have been known to make a laboriously time consuming fudge or caramel, that’s not really me. 

The good thing about these gingerbread truffles is that they are so simple to make. There’s no candy thermometers or keeping your eyes glued to simmering sugar. There is nothing more complicated than crushing up some gingerbread, rolling it and then smothering it in the chocolate of your choice.

Other homemade candy to try

If you like the look of these gingerbread truffles, you are going to love my other simple treats:

• Candied clementine peel
• Candy cane milk chocolate truffles
• Two ingredient ischoklad (Swedish chocolates)
• Swedish chokladbollar (chocolate balls)
• Oreo and fudge chocolate slice
• Cinder toffee (chocolate honeycomb)
• Daim and almond chocolate bark (just four ingredients)
• Simple and quick milk chocolate fudge (video below)

Print Pin

Chocolate Gingerbread Truffles (just three ingredients)

Ingredients

• 270g (9½ oz) gingerbread cookies (see note 1)
• 200g (7 oz) cream cheese
• 200g (7 oz) chocolate (see note 2)

Instructions

• Crush the gingerbread until it is really fine (I used a food processor, but you can put it in a bag and bash it with a rolling pin).
• Take out about one tablespoon of the crumbs and set to one side.
• Add the cream cheese to the remaining crumbs and stir well until everything is combined.
• Roll up into balls of whatever size you like (see note 3).
• Place the balls on a greaseproof lined plate or tray, and pop them in the freezer for an hour or so.
• When they are ready, melt your chocolate. I use a Bain Marie because the chocolate melts more evenly and is smoother.
• Dip your gingerbread balls into the chocolate until they are evenly covered.
• Shake off any excess and place on a tray or plate lined with grease proof paper.
• Sprinkle over some of the retained crumbs and allow the chocolate to harden. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

1. I used my own spelt gingerbread, but you can use any gingerbread (or even just regular ginger cookies) to make these. 
2. I used dark chocolate, but you can use any kind you like.
3. The measurements above made around 10 large (1 tablespoon) truffles and 10 smaller (1 teaspoon) truffles.