Gingerbread Truffles

Goodbye

gingerbread cookies—these gingerbread truffles are what we’ll be serving, giving, and devouring all season long. Truffles are the ultimate one-bite wonder, and these gingerbread ones have a delightful touch of holiday magic in each bite. These truffles are loaded with gingerbread flavor that instantly warms you to the core, and they’re rolled in crushed gingersnaps for a zippy ginger bite and a pleasingly crunchy texture.

When making ganache, it’s important to warm the heavy cream slowly to a simmer so it’s not boiling hot. Then, once you pour the cream over the chocolate, resist all temptation and let it sit before stirring. This lets the chocolate slowly melt into a velvety smooth mixture for the perfect truffle every time.

You’ll use the whole cornucopia of gingerbread spices to flavor these truffles—allspice, cinnamon, ginger, nutmeg, cloves, and black pepper. If you’d prefer just a hint of spice, start with a small amount and inch upward to the right level for you. Don’t skip the rolling of the truffles in the crushed gingersnaps, though. They add a welcome texture to each bite.

If you’re looking for an ideal Christmas treat to make ahead of time, then these truffles are perfect. Make them up to a week in advance of your party, then store in an airtight container and refrigerate until ready to serve.

Made this recipe? Let us know how it went in the comments below!

Goodbye

Made this recipe? Let us know how it went in the comments below!

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Yields:

serving(s)

Prep Time:

10 mins

Total Time:

1 hr 35 mins

Cal/Serv:

191

Directions

1. Step 1
  
  In a medium bowl, whisk allspice, cinnamon, ginger, cloves, nutmeg, pepper, and salt. Add chocolate on top of spices.
2. Step 2In a small saucepan over low heat, heat cream until gently simmering but not boiling. Pour cream over chocolate and spices. Let sit 5 minutes, then whisk to incorporate until smooth. Pour into an 8″-by-8″ baking pan and smooth into an even layer. Press plastic wrap on the surface of chocolate mixture and refrigerate until firm, about 1 hour.
3. Step 3Place crushed gingersnaps in a small bowl. Line a rimmed baking sheet with parchment.
4. Step 4Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded tablespoons of chocolate mixture. Toss in gingersnap crumbs to coat. Roll between your palms to make balls, then roll in crumbs one more time. Transfer to prepared sheet.
5. Step 5Using the remaining chocolate mixture, scoop 8 more tablespoons, rolling between your palms to make uncoated balls. Place on prepared sheet. Freeze truffles until firm, at least 30 minutes.
6. Step 6In a small heatproof bowl, microwave white chocolate and oil in 20-second increments, stirring between each, until melted and smooth.
7. Step 7Working one at a time, drop one chilled uncoated ball into melted chocolate, spooning over to coat, and return to baking sheet. Sprinkle crushed gingersnaps on top. Repeat with 7 remaining uncoated balls.
8. Step 8Transfer remaining white chocolate to a piping bag fitted with a 1/4″-diameter tip (or use a plastic bag with a corner cut off or a squeeze bottle). Drizzle over 8 of the crumb-coated balls.
9. Step 9Refrigerate truffles until firm, at least 30 minutes or up to overnight.
10. Step 10Make Ahead: Truffles can be made 1 week ahead. Store in an airtight container and refrigerate.