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.
Servings: 24 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.