Gingerbreadtruffles Recipes
GINGERBREAD TRUFFLES
I never received compliments on my baking until I brought my gingerbread truffles to a party. Every Christmas, family, friends and even co-workers ask me to make these. -Angela Randjelovic, Independence, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,
Nutrition Facts : Calories 113 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
GINGERBREAD TRUFFLES RECIPE BY TASTY
Here's what you need: double cream, chocolate, ground ginger, ground cinnamon, ginger biscuit
Provided by Ellie Holland
Categories Snacks
Yield 12 truffles
Number Of Ingredients 5
Steps:
- Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
- Add the chocolate and allow the heat of the cream to melt it.
- Stir in the ginger and cinnamon.
- Leave to chill in the fridge for about 3 hours, or until completely set.
- Crush the ginger biscuits in a food processor until you form fine crumbs.
- Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
GINGERBREAD TRUFFLES
These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886. Prep time does not include time needed to chill.
Provided by Pamela
Categories Candy
Time 30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
- Stir in cinnamon, ginger and cloves.
- Pour into shallow pan.
- Refrigerate 1-2 hours or overnight until firm but pliable.
- Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
- Dip into melted candy; roll in sprinkles.
- Enjoy!
Nutrition Facts : Calories 851.9, Fat 57.2, SaturatedFat 34.8, Cholesterol 82.1, Sodium 134.5, Carbohydrate 80, Fiber 0.6, Sugar 78.1, Protein 8.6
GINGERBREAD CHOCOLATE TRUFFLES RECIPE BY TASTY
Here's what you need: double cream, chocolate, ground ginger, ground cinnamon, ginger biscuit
Provided by Ellie Holland
Categories Bakery Goods
Yield 12 truffles
Number Of Ingredients 5
Steps:
- Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
- Add the chocolate and allow the heat of the cream to melt it.
- Stir in the ginger and cinnamon.
- Leave to chill in the fridge for about 3 hours, or until completely set.
- Crush the ginger biscuits in a food processor until you form fine crumbs.
- Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 17 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
EASY GINGERBREAD TRUFFLES
My family loves the flavor of gingerbread, but I get tired of making the same old thing. I had an easy recipe for chocolate truffles and adapted it to make these little gems.
Provided by ALLYK
Categories Desserts Candy Recipes Truffle Recipes
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Crush gingersnaps to a fine meal in a food processor.
- Mix cream cheese and ground ginger together in the bowl of a stand mixer. Slowly add gingersnap crumbs to cream cheese mixture until it begins to pull away from sides of bowl.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Roll cream cheese mixture into teaspoon-size balls. Dip each ball in the melted chocolate, allowing excess chocolate to drip back into bowl. Arrange truffles onto waxed paper to dry.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 13.1 g, Cholesterol 6.8 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 59 mg, Sugar 4.1 g
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GINGERBREAD TRUFFLES - BAKING WITH GRANNY
From bakingwithgranny.co.uk
Estimated Reading Time 3 mins
- In a large bowl, mix the ginger nut biscuits, ground almonds and ground ginger. Add the condensed milk and mix thoroughly until combined.
- Line a couple of baking trays with some greaseproof paper. Take a small amounts of the mixture and roll into balls (or use a melon baller), before placing onto a tray. Once the whole mixture is rolled into balls, return to the fridge for at least 30 minutes.
- Melt the white chocolate over a bain-marie or in short bursts in a microwave. Coat each ball with the chocolate before returning to the tray. Top each truffle with a little chopped crystallised ginger if you wish. Allow the truffles to set in the fridge for 1-2 hours.
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- Heat the heavy cream in a saucepan for a few minutes. Don't allow it to boil, simply get it hot. Turn off heat.
- Add the chocolate and allow it to sit for about 1 minute. Add all of the spices and begin stirring until completely melted and smooth.
- When chilled, use a mini ice cream scoop or melon baller and scoop out the chocolate and roll between your hands to form balls. Place on parchment paper until you finish making all the balls.
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Cuisine AmericanCategory DessertServings 36Total Time 1 hr 40 mins
- Place gingersnaps in a food processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
- Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 36 balls).
- Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.
- Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
GINGERBREAD TRUFFLES RECIPE | REAL SIMPLE
From realsimple.com
Servings 36Total Time 1 hr 40 mins
- Place milk chocolate in a large microwave-safe bowl; microwave on HIGH until melted, about 1 minute, stirring every 20 seconds. Add butter, and stir until melted and smooth. Stir in sweetened condensed milk, crystallized ginger, cinnamon, allspice, nutmeg, cloves, and ¼ teaspoon of the ground ginger. Cover with plastic wrap, and chill until firm, about 1 hour.
- Scoop chocolate mixture into balls, about 2 teaspoonfuls each (you should get about 32), and place on a parchment paper-lined baking sheet.
- Combine cocoa and remaining ¼ teaspoon ginger in a small bowl; roll truffles in cocoa mixture until evenly coated. Chill until ready to serve. Layer between sheets of wax paper in an airtight container, and store in refrigerator for up to 2 weeks.
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Reviews 5Estimated Reading Time 3 minsServings 24Total Time 1 hr 45 mins
- Make gingerbread according to package directions and let cool completely. When cooled, crumble well in a large bowl.
- Mix the cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar, vanilla and milk and continue to mix until well combined. Add the frosting to the gingerbread crumbs and mix together (the electric mixer works very nicely for this part too)!
- Roll the mixture into 1" balls and place on a flat plate or tray. Freeze the balls for about 20-30 minutes before dipping.
- When ready to dip, melt the almond bark in the microwave according to package instructions and then dip each ball until well coated. Place the dipped balls onto a baking sheet lined with wax paper and add sprinkles immediately if desired. You can serve these as soon as the chocolate sets up, or they can be stored at room temperature in an airtight container for several days. Enjoy!
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- Add in the cream cheese and process until it's totally combined with the crumbs. Use a rubber spatula to combine if the food processor doesn't work.
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