Gingerbread Truffles
Rich, warmly spiced Gingerbread Truffles made with crushed gingernuts, ground almonds, and condensed milk. A foolproof, no-bake Christmas treat dipped in smooth white chocolate and set in the fridge - ideal for holiday tins and edible gifts.
PRINT RECIPE
Servings: 30 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.
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