26 July 2009

Gingerbread Truffle Recipe

Here is another gingerbread recipe for you to enjoy, this time gingerbread chocolate truffles. I told you I love gingerbread didn't I? It just conjures up all sorts of lovely images of Christmas and winter, and a lovely snowy day in Austria, at least for me anyway. :)

This recipe is a mixture of other gingerbread truffle recipes I have found across the internet, however I decided to make a little variation of my own by including crushed gingerbread biscuits for a little extra texture and flavour and changing around the chocolate proportions and so on.

These are so easy to make, and so delicious, the key I think, is to make the inside filling the day before, so you are able to coat them in chocolate more easily they next day.

So on to the recipe!

Cream mixture:
  • 3/4 cup of thickened cream
  • 15 whole allspice
  • 15 whole cloves
  • 1 tablespoon of golden syrup
  • 1 teaspoon of ground cinnamon
  • A pinch of salt
  • 2 teaspoon of grated ginger (fresh)
Chocolate and gingerbread mixture:
  • 1 cup of white chocolate
  • 1/2 cup of dark chocolate
  • 1/2 cup of milk chocolate
  • 10 - 15 Anna Ginger Thins (Pepparkakor) or 6 speculaas, or any other dry gingerbread biscuit that can be ground, ideally using a mortar and pestle.
  • 1.5 cup white chocolate
  • 1.5 cup dark chocolate
  • Extra ground gingerbreads
  1. Begin by adding the cream mixture into a small saucepan and bring to the boil, turn down the heat and allow the mixture to cook for another 15 minutes. Remove from the heat and allow this mixture to stand for at least one hour.
  2. Place a saucepan of water on the stove and bring to the boil, turn down the heat and place a metal bowl over this and add in the chocolates - stir until the chocolates melt then remove the bowl from the stove.
  3. Add the strained cream mixture into the chocolate mixture and stir to combine. Add in the crushed gingerbread biscuits. If the gingerbread biscuits do not combine smoothly into the chocolate, place the entire mixture back onto the saucepan and stir over the water until combined.
  4. Place the chocolate mixture into the fridge - I have had the best results by leaving this in the fridge overnight, however a couple of hours until set should suffice.
  5. Ideally the next day - remove the chocolate filling mixture from the fridge and use a teaspoon to remove even amounts from the bowl. Roll these into balls using your hands and place onto a tray covered in baking paper.
  6. Place the tray of rolled balls back into the fridge (and even possibly the freezer if you have not been able to chill over night, or if your mixture does not seem too firm).
  7. After 1 -2 hours melt the white chocolate in a metal bowl over water.
  8. Remove chocolates from the fridge and begin to dip these into the melted chocolate which you have removed from the stove, sprinkling with more ground gingerbreads while the chocolate is still wet. Place these onto another tray lined with baking paper and allow to set. Repeat for half of the batch.
  9. Repeat this process with the remainder of the melted milk or dark chocolate - depending on your preference.
  10. Peel off the baking paper and serve.
  11. Enjoy and be merry!


  1. oooohh, looks so good---and I have some fresh ginger!

  2. Hi Jada. Welcome :)

    Did you end up making them? Let me know how it went if you did!

  3. I made them over the past two days. They turned out really yummy. :)

    I'm excited to be giving them away as gifts this year.

    I added some ground ginger, nutmeg and a cinnamon stick to the cream mixture and left out the allspice.

    I had some difficult dipping them in the "white chocolate". I used nestle chips which don't contain any actual cacao butter. I think that was the problem. I also got it too hot. You've really got to keep it around 80-85° if you're going to be dipping ganache in it.

    Thank you!


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