Gingerbread Truffles

Servings: 36

Author:

Prep Time
20 minutes

Cook Time
3 minutes

Chill
30 minutes

Dessert Christmas Afternoon Tea

chocolate Gingerbread Christmas cookies truffles rumballs

Instructions

1 Place pieces of gingerbread into a food processor and pulse until fine. Reserve
a couple of tablespoonfuls of crumbs for decorating.
2 Place the dark chocolate, butter and cream in a microwave safe bowl and heat on
high for 1 minute. Give the mixture a good stir until smooth (you may need to
microwave it for another 10 seconds).
3 Once smooth, add the gingerbread crumbs (reserving a little for decoration),
then stir through the Creme de Cacao. Chill mixture for 15 minutes to make it
thick enough to roll into balls.
4 Once chilled, roll a small tablespoon of mixture into a ball ( I use a small
sized ice cream scoop) and place onto a lined tray. Continue with the rest of
the mixture, then chill again for 15 minutes.
5 In a small microwave bowl (not glass) heat around 270g of the milk chocolate in
the microwave for 1 minute. Stir well, then microwave for another 10-20 seconds.
Give the chocolate a good stir. If it has all melted, add the rest of the
chocolate and stir vigorously, to temper.
6 Remove the balls from the fridge and dip in the melted chocolate. Lift out with
a fork and tap to remove excess. Place on another lined tray, then sprinkle with
reserved gingerbread crumbs.
7 Stored in the fridge, the truffles should last a couple of weeks.