Gingerbread Chocolate Truffles
While celebrating the holidays this month, I recommend that you experiment with chocolate and ginger. The combo may seem like a bittersweet time, but let me assure you: these truffles are to die for! Combining gingerbread crumblings, heavy cream, ginger, chocolate, and cinnamon, these truffles will be sure to take the spotlight on your dessert table! The recipe follows below.
Gently heat the double cream in a saucepan. After a few minutes, turn off the heat and then add chocolate.
Allow the heat from the cream to melt the chocolate.
Stir in the ginger and cinnamon.
Chill the saucepan in a fridge for about 3 hours, or until the mixture is completely set.
While the chocolate-spice mix sets, use the time to crush up the ginger biscuit to get fine crumbs. Using a food processor is the most efficient way to do this..
Using a spoon or a small scoop, roll the set truffle mixture into little balls. Next, roll the balls in the ginger biscuit crumbs.
Continue rolling the chocolate into small balls until all the chocolate has been used.
If you’re in the mood to be more creative, decorate the truffles by drizzling melted dark or white chocolate on top.
I found that the most effective way to coat the truffle in the gingerbread crumbs was to take the truffle and simple roll it in the crumbs. The truffles taste delicious when chilled, so don’t hesitate to put them in the fridge for a nice cold bite!
— Bela Patel and Sarah Toms ‘18