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!
- 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)
- 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.
- This is a very large batch and makes many gifts. Feel free to cut the recipe in half.