With just three ingredients these spiced gingerbread truffles are the perfect edible gift for friends and family this festive season.
From the book
These truffles are perfect for Christmas, or whenever you want to enjoy gingerbread. The warming spices pair perfectly with the sweet, subtle white chocolate and cream cheese. They make fab mini Christmas desserts and will look amazing on the festive table. You won’t be able to get enough of them!
|100g (3.5oz)||gingerbread cookies|
|60g (2oz)||full-fat cream cheese|
|150g (5.25oz)||white chocolate, broken into pieces|
You will need: a cooling rack, and a food processor
15 minutes + 1 hour chilling.
Put the cookies into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium bowl, then stir in the cream cheese with a spoon until fully combined.
Scoop up about 1 tablespoon of the mixture, then roll into a ball with your hands and place on a freezer-proof plate. Repeat with the remaining mixture to make 9 truffles, then transfer to the freezer and chill for 30 minutes.
When ready to coat, set a cooling rack over a sheet of baking paper and melt the chocolate.
Using 2 forks, coat each ball in the melted chocolate, letting any excess drip off, then transfer to the prepared cooling rack.
Chill in the refrigerator for 30 minutes, or until set. Carefully pop them off the cooling rack (you don’t want to crack the chocolate) and serve. Enjoy!
Store in an airtight container in the refrigerator for up to 4 days.
Optional decoration: After coating the balls in the melted chocolate, decorate with festive sugar sprinkles and leave to set.