Chocolate Gingerbread Truffles (just three ingredients)
The 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.
I threw some in to 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.
I love the colour of gingerbread, and the beautiful hue, especially up against dark chocolate, looks so pretty. Although I used dark chocolate specifically to contrast against the gingerbread, you could use any chocolate you fancy. Milk chocolate, or even white chocolate, would work so 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.
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 used my own spelt gingerbread, but you can use any gingerbread (or even just regular ginger cookies) to make these.
- I used dark chocolate, but you can use any kind you like.
- The measurements above made around 10 large (1 tablespoon) truffles and 10 smaller (1 teaspoon) truffles.