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Gingerbread Chocolate Truffles

Gingerbread Chocolate Truffles

Ingredients

  • 200 g (7/8 cup) cream cheese
  • 200 g (2 cups) gingerbread biscuits (cookies)
  • 200 g (1½ cups) chocolate (you could use dark, milk or white)

Instructions

  1. Blitz the gingerbread cookies in a food processor until nice and fine. Retain about one tablespoon for sprinkling and pour the rest into a large bowl.
  2. Add the cream cheese and work together until the two are nicely combined.

  3. 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 them up.
  4. Melt the chocolate in a Bain Marie and then dip each in turn. Place back on the baking tray and sprinkle each with a little of the retained gingerbread crumbs (do this as soon as you coat them in chocolate because they harden really quickly and the crumbs won't stick!).
  5. Put in the fridge until ready to eat. Enjoy!