Have I mentioned how much I love gingerbread? Considering that this is the second gingerbread themed recipe I’ve posted this week, I think it goes without saying.
Every holiday season I make food gifts for family and friends. Cookies, cakes and candies are always happily received. And while I love to make these gifts, it sure takes a lot of time.
That’s why I love recipes like these Gingerbread Truffles. They are blissfully simple to make, but look so very impressive. A nice and easy recipe that you can whip up in no time at all!
Silky chocolate with a hint of ginger rolled in crushed gingerbread men. A winning flavor combination in my book!
Gingerbread Truffles
All the flavors of gingerbread tucked into a rich chocolate truffle. Perfect for holiday gift giving!
Ingredients
- 2 cups plus 2 Tbsp heavy cream
- 32 oz semi-sweet chocolate (I used Nestle semi-sweet chocolate chips)
- ¾ tsp powdered ginger
- ¾ tsp cinnamon
- 3 cups gingerbread men or ginger snaps, crushed (I used Archway)
Instructions
- Pour chocolate chips into a heat proof bowl.
- Bring cream just to a boil. Pour cream over chocolate and stir until smooth.
- Add ginger and cinnamon. Mix until combined. Pour mixture into a 9×13 baker. Chill for one hour or place in freezer for 15 minutes.
- Using a metal spoon, scrape the chocolate into a ball form. You can use your hands to roll them into balls if you want a perfectly round truffle. You’ll have to work quickly as the chocolate will melt.
- Roll in crushed gingerbread men or cocoa powder. Store in refrigerator.
- Note:
- This is a very large batch and makes many gifts. Feel free to cut the recipe in half.
Maybe I’ll make these for folks this year. Do you have a rough idea of how many they make?
Christy, around 100 2″ balls and I packaged them in groups of ten. You could make the balls smaller or larger depending on your size preference.
I got some of the Peppridge Farms gingerbread family and they’d look so cute packaged with these.
Those would look cute! Also, if you are looking for nice boxes to package your goodies in, the Martha Stewart entire packaging collection is 70% off at Jo Ann Fabrics!
This looks like a great recipe. I might just be making this when we run out of the triple batches of fudge that I made.
Whoa, fudge. My love language.
You really can’t go wrong with fudge or truffles!
This looks like a fabulous recipe Melanie! Simple, fast and they look and sound delicious! I can’t wait to try these as soon as possible! Maybe tomorrow!!
The best thing about these is that you don’t even have to chew, lol. They go down very easy.
This is a great idea for a quick dessert! Love truffles. It’s easy enough to switch up too, right? I would love to roll it around in sprinkles. Or chopped pistachios. Oohhh… so many ideas!
Yup! The sky is the limit. You can jazz these babies up any way you see fit. I’m going to try crushed candy canes next time. And that might be sooner than I think because the kids won’t stop eating them!
Does the final product, when packaged, melt at room temperature? I’m wondering how well they’d keep in, say, a gift basket that needed shipping. Thanks! Good looking recipe!
Technically they are supposed to be refrigerated until serving and then left out for a bit to come to room temp. That said, mine have been sitting on the kitchen counter and are just fine. They aren’t melting away.
Melanie! I got the opportunity to try these over Christmas and this is a fabulous recipe!! They tasted wonderful and were a big hit with the entire clan. Thank you!!