These are a great idea if you want to do something different with gingerbread. They are rich and decadent. Make an adult version by adding in 1 tbs of chocolate or gingerbread liqueur.
Dark Chocolate Gingerbread Truffles
Ingredients
Make or buy gingerbread and blend it to crumbs. I halved the quantities from my gingerbread recipe here. If making from scratch just roll out dough and cook in oven, once cooked and cooled break up and put in food processor
- approx 330g of gingerbread,
- 200g o dark chocolate
- 75g, butter chopped
- 1/4 Thickened cream
- 300g dark chocolate melts
Method
Prepare a tray or container to place ball on to.
Put gingerbread cookies in food processor and process until fine crumb
In a microwave safe bowl place dark chocolate, butter and cream and heat for 1-2 min checking frequently, making sure you stir. Stop heating once mixture is smooth.
Add in Gingerbread crumbs, and liqueur if using. Mix until combined.
Roll into heap teaspoon balls and place on tray.
Melt dark chocolate melts in microwave.
Do 1 ball at a time, place in dark chocolate and let any excess chocolate drip off and place onto tray.
Place in fridge to set.
Will last in air tight container for up to a week and in freezer up to 2 months, thaw in fridge the night before needed.