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, roll them into balls and dip them in chocolate. For maximum wow-factor, pop your Gingerbread Truffles into a cellophane bag or a little chocolate box before passing onto your favourite people. Who said homemade gifts had to be complicated?!
- 300 g Gingernut Biscuits (crushed)
- 100 g Ground Almonds
- 397 g Condensed Milk
- 1 tsp Ground Ginger
- 300 g White Chocolate
- Crystallised Ginger to decorate (optional)
- 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 some greaseproof paper. Take a small amounts of the mixture and roll into balls (or use a melon baller), before placing onto a tray. Once the whole mixture is rolled into balls, return to the fridge for at least 30 minutes.
- Melt the white chocolate over a bain-marie or in short bursts in a microwave. Coat each ball with the chocolate before returning to the tray. Top each truffle with a little chopped crystallised ginger if you wish. Allow the truffles to set in the fridge for 1-2 hours.