Gingerbread Truffles

7. 10. 2025

Savor every bite of these divine dark chocolate and gingerbread spiced truffles wrapped in crushed ginger cookies and topped with vanilla frosting. Yum!

Ingredients

• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• ¼ teaspoon salt
• 16 oz 35 – 65% dark chocolate, chopped
• 1 cup whipping cream
• 1 1/2 cup finely crushed ginger biscuits/gingersnaps
• 1 cup powdered sugar
• 1 tablespoon (or more) whole milk
• 1/4 teaspoon vanilla extract

Method

• Combine allspice, cinnamon, ginger, cloves, nutmeg, pepper, and salt in a medium bowl.
• Add the chopped chocolate on top of the spice mixture.
• Heat the cream in a small saucepan over low heat (do not let it boil).
• Pour the hot cream over the chocolate and spices.
• Let sit for 5 minutes and then blend until smooth.
• Pour the mixture into an 8″-by-8″ baking pan and smooth it into an even layer.
• Press plastic wrap over the surface of the chocolate mixture and refrigerate until firm, about 1 hour.
• Place the crushed gingersnaps in a small bowl.
• Line the tray with baking paper.
• Shape the chocolate mixture into balls and wrap them in crushed ginger biscuits.
• Roll the balls again more in crushed biscuits and transfer them to the prepared tray.
• In a small bowl, combine the powdered sugar, milk, and vanilla, adding more milk one teaspoon at a time, if needed, until the mixture is a frosting.
• Transfer the frosting to a pastry bag fitted with a 1/4″- diameter tip (or use a plastic bag with the corner cut off).
• Arrange the balls on a plate and decorate with the glaze.
• Enjoy it!

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