Looking for an easy holiday dessert to make? One that will wow people, but doesn’t require much effort in the kitchen? Gingerbread truffles are the answer. As long as you own a food processor and have the capability to melt chocolate, you’re golden.
These aren’t true truffles in the sense that the centre isn’t ganache, but they are delightfully similar. You start with a cream cheese cookie base, cover in chocolate, and then top with some chopped crystallized ginger and voila, gingerbread truffles.
The key ingredient is thin ginger cookies, the dry ones that are almost like chips. I was looking for Anna’s brand, but I ended up only being able to find these ones. Anything along these lines should work.
Grind them up finely in the food processor.
- 300 g ginger cookies
- 8 oz cream cheese, room temperature
- 1½cups semi-sweet chocolate chips
- 3 tbsp chopped crystallized ginger
- Process ginger cookies in food processor until they have ground down into fine crumbs.
- Cut the cream cheese into several large chunks before adding to bowl of food processor. Process until completely mixed. You may need to scrape down the bowl of the food processor a couple of times.
- Roll mixture into balls, approximately 1 tbsp each, should yield about 24.
- Place on parchment or silicon lined baking sheet and then freeze for 15 minutes.
- Melt chocolate chips in microwave, or over double boiler. (See note)
- Coat the truffles in the melted chocolate, one at a time. I used two forks to roll the truffles back and forth and make sure they were fully coated.
- Place chocolate coated truffles back on baking sheet, and top with crystallized ginger.
- Let fully set before eating or packaging.
If the chocolate starts to thicken too much while you are coating the truffles, simply microwave a little longer to reheat.