Gingerbread Truffles
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Summarise & Save this Recipe on:
After Granny’s Christmas Truffles were such a hit last year, I thought I’d have a go at another kind of truffle this festive season. After a bit of consideration, I decided to go with one of my favourite festive flavours and whip together some Gingerbread Truffles.
I think the best sign of being on to a winning recipe is when you’re left with mere crumbs after dishing them out amongst friends. And I can confirm this was the case with these Gingerbread Truffles.
As well as being told they were delicious, the second thing people were quick to point out was just how amazing they look. “Like something you’d pay a fortune for in a department store.” High praise indeed! Especially for something so simple to make.
It’s as easy as smashing up some gingernut biscuits, mixing them with some ground almonds and condensed milk, rolling them into balls and dipping them in chocolate. For maximum wow-factor, pop your Gingerbread Truffles into a cellophane bag or a little chocolate box before passing them on to your favourite people. Who said homemade gifts had to be complicated?!
Ingredients for Gingerbread Truffles:
Gingernut Biscuits
The foundation of these truffles and the start of the ginger taste. You can go as basic or as fancy with your choice of biscuit – just work to your own budget.
Ground Almonds
An addition to the foundation of these truffles. Once mixed with the biscuits the ground almonds help form the body and texture of your Gingerbread Truffles.
Condensed Milk
Literally one of my most favourite ingredients in baking. Just be sure to leave a little condensed milk in the tin and on the spoon (purely for licking clean!).
Ground Ginger
Not entirely essential, but a nice addition as the ginger in your biscuits can need a little boost once the almonds and condensed milk are added. If you are a big ginger fan, you might even want to add a little extra.
White Chocolate
For truffles matching the photos on this recipe, white chocolate is the way to go. However, I have also made them with dark chocolate with fantastic results and a slightly more grown-up taste.
Gingerbread Truffles
INGREDIENTS
- 300 g Gingernut Biscuits (crushed)
- 100 g Ground Almonds
- 397 g Condensed Milk (usually 1 tin)
- 1 tsp Ground Ginger
- 300 g White Chocolate
- Crystallised Ginger (to decorate; optional)
INSTRUCTIONS
- In a large bowl, mix the ginger nut biscuits, ground almonds and ground ginger. Add the condensed milk and mix thoroughly until combined.
- Line a couple of
baking trays with somegreaseproof paper . Take a small amount of the mixture and roll it into balls (or use a melon baller) before placing them onto abaking tray . Once you've rolled the whole mixture into balls, put them in the fridge for 1 hour. - Melt the white chocolate over a bain-marie or in short bursts in a microwave. Coat each ball with the chocolate before returning them to the
baking trays . Top each truffle with a little chopped crystallised ginger if you wish. Allow the truffles to set in the fridge for at least 2 hours, or ideally overnight.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
