Chocolate Gingerbread Truffles – Easy chocolate truffles are mixed with ground ginger and ground cinnamon and then rolled in ground gingerbread cookies to make for a simple, festive treat.
Baking season is among us, people! But why should cookies take up the spotlight??? They aren’t the only yummy treat I’m making this season. I’ve got these Chocolate Gingerbread Truffles on the list, too!
Truffles are treats that I really don’t make enough, especially considering how easy they are to make. They are made from just cream and chocolate. That’s it! You can add other ingredients to make them unique and even roll them in a nice coating to make them extra special.
For these truffles, ginger and cinnamon are added to get that gingerbread flavor. They’re finished off with a roll in gingerbread cookie crumbs for added effect.
How to make these truffles
The process of making truffles is incredibly simple. All you do is heat cream until it’s steaming but not boiling. Then you add the cream to chopped chocolate and let the cream slowly melt the chocolate into a gorgeous ganache. Finally, ground cinnamon and ground ginger are added to the chocolate and combined together completely.
Once the ganache cools, you can scoop it into balls. This part can get tricky but remember: the truffles don’t have to look perfect. I like to use a melon baller to help form the shape and then finish shaping with my finger tips.
Once you’ve formed the truffles, they’re rolled in gingerbread cookie crumbs to give them a final pop of gingerbread flavor.
The Keys to Great Truffles
Even though truffles are super easy to make, there are still mistakes that could be made. First, truffles can get gritty if you forget to do the following:
- Don’t use chocolate chips – find a great bar of chocolate and chop it up into small pieces before melting
- Don’t mix the cream and chocolate immediately – let the hot cream melt the chocolate slowly and then mix
- Don’t use milk chocolate – milk chocolate already has lots of milk in it so adding in the cream to it will make the truffles too sweet. If you really want to use milk chocolate, reduce the amount of cream you use.
Another thing to remember is to use good quality chocolate. Because there are only two main ingredients in truffles, it important to take those ingredients seriously and use the best quality ones available. Therefore, I always use a high-quality bar of chocolate
More Tips & Tricks
- The truffles can be hard to shape because they melt easy in your hard. Therefore, I recommend using your finger tips to form the truffles into balls. But don’t worry about making them into perfectly round balls. They will be rolled in crumbs so they will hide any imperfections.
- The truffles taste best at room temperature because the chocolate becomes smooth and creamy. But for long-term storage, place them in the refrigerator.
- If you can’t find gingerbread cookies for the coating, you can use ginger snaps. They tend to have more ginger flavor than I can appreciate so I like gingerbread cookies better for this recipe. But either cookie works fine for this recipe.
Chocolate Gingerbread Truffles
- ¾ cup heavy cream
- 11 ounces semi-sweet chocolate chopped
- ½ tablespoon ground cinnamon
- ½ tablespoon ground ginger
- 12 gingerbread cookies
- Heat cream over medium heat until it starts to steam but not boil. Add chopped chocolate to a medium bowl and pour heated cream over the chocolate. Let it sit for 10 minutes without stirring.
- After 10 minutes, stir chocolate and cream together until completely combined. Add ground cinnamon and ground ginger and stir together until combined. Cover with plastic wrap and chill in refrigerator for 3 hours or until it firms up again.
- Once chilled, remove chocolate from refrigerator. Using a teaspoon-sized scoop, form a truffle ball. Do not roll with your palms because the chocolate will melt and stick to them. Instead, use your finger tips to form the ball. Repeat with all the chocolate.
- Add cookies to a bowl of a food processor. Process until the cookies turn into fine crumbs. Pour crumbs into medium bowl. Roll each truffle in the crumb to cover them completely. Serve at room temperature to ensure a soft, tender center. Store leftovers in the refrigerator for up to 4 days.