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93% would make again

Gingerbread Truffles

Tasty Team

Ingredients

for 12 truffles

Truffles

  • ¾ cup double cream (200 mL)
  • 1 ¾ cups chocolate (300 g)
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon

Gingerbread coating

  • 1 ½ cups ginger biscuit (150 g)

Nutrition Info

  • Calories 193
  • Fat 13g
  • Carbs 18g
  • Fiber 0g
  • Sugar 13g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
  2. Add the chocolate and allow the heat of the cream to melt it.
  3. Stir in the ginger and cinnamon.
  4. Leave to chill in the fridge for about 3 hours, or until completely set.
  5. Crush the ginger biscuits in a food processor until you form fine crumbs.
  6. Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
  7. Enjoy!

Ingredients

for 12 truffles

Truffles

  • ¾ cup double cream (200 mL)
  • 1 ¾ cups chocolate (300 g)
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon

Gingerbread coating

  • 1 ½ cups ginger biscuit (150 g)

Nutrition Info

  • Calories 193
  • Fat 13g
  • Carbs 18g
  • Fiber 0g
  • Sugar 13g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
  2. Add the chocolate and allow the heat of the cream to melt it.
  3. Stir in the ginger and cinnamon.
  4. Leave to chill in the fridge for about 3 hours, or until completely set.
  5. Crush the ginger biscuits in a food processor until you form fine crumbs.
  6. Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
  7. Enjoy!

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