I think that no-bake truffles of any kind are a traditional part of the Christmas table. I try to vary them almost every year since there are so many possibilities. I’m a chocoholic with all my heart so I can´t imagine Christmas without at least one chocolate dessert. This time, I used chocolate in chocolate truffles, then I added gingerbread spice for the right Christmas spirit and Chocolate Gingerbread Truffles are born. This is a very simple recipe, just melt chocolate in heavy cream and butter, add spices, create truffles and you’re done. Truffles taste like chocolate ganache, only with another, gingerbread taste. Therefore, you can be sure that they are really full of chocolate. You can roll them in anything, I chose cocoa, but they also combine well with chocolate or almonds, I’ll leave that up to you.
- 240 ml heavy cream
- 60 g butter
- 450 g dark chocolate
- 2 packets of vanilla sugar (2x20g)
- 1 tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp gingerbread spice
- Cocoa for rolling truffles
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Put heavy cream and butter in a medium saucepan/pot and cook it on medium heat.
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When it starts to boil, set it aside and incorporate chocolate.
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Stir well, until chocolate dissolves, then add vanilla sugar, cinnamon, ground ginger and gingerbread spice. Stir well.
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Let it cool for a bit and put in a refrigerator for a few hours.
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Take mixture from the refrigerator, take small parts from it, form small balls/truffles and roll each truffle in cocoa.
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Put truffles in the refrigerator again and take them out before serving.
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