Description
These gingerbread truffles, with a creamy gingerbread filling and rich chocolate shell, are perfect all year round. It would be a shame to wait until next Christmas to try them!
Ingredients
- 7 ounces, weight Ginger Cookies
- 7 ounces, weight Cream Cheese
- 7 ounces, weight Chocolate
Preparation
Blitz the gingerbread cookies in a food processor until nice and fine. Reserve about 1 tablespoon for sprinkling and pour the rest into a large bowl.
Add the cream cheese and work together until nicely combined. You should have a sticky but workable dough. Form it into small balls and place on a baking sheet lined with grease-proof paper. Pop in the freezer for 30 minutes to harden.
Melt chocolate in a bain marie and then dip each truffle in. Place back on the baking tray and sprinkle each with a little of the reserved gingerbread crumbs—do this as soon as you coat them in chocolate because they harden really quickly and the crumbs won’t stick!
Put in the fridge until ready to eat. Enjoy!
