Soft gingerbread truffles made with gingernut biscuits and dipped in white chocolate. The perfect treat for the holidays.
Hi, everybody! It’s taken me a bit of time to get around to writing this post. Before we left for Africa, I had everything set up and ready to go. Since this trip to South-East Asia was a lot more spontaneous, I didn’t have time to schedule posts. So I’m writing this on my tablet and hoping it works!
We’re currently in Phú Quốc, Vietnam, an island in the very south of the country that is a popular destination for Vietnamese tourists, but is still not on the well-worn tourist trail for Westerners yet. There are definitely signs that change is coming though, the amount of construction going on is crazy. We probably wouldn’t recognise it in five years’ time.
We’re almost two weeks in to our trip and so far we’re having a blast. But boy oh boy is it hot. I don’t know what the temperatures are everyday, but I’d be guessing somewhere up around 40°C with a million percent humidity! We’re learning that walking to places isn’t really a good idea, especially between about 11am and 2pm. Luckily, taxis, tuk tuks and shared transport are all pretty cheap and available everywhere.
Before I forget, a belated happy Thanksgiving to my American friends. I hope your day was filled with lots of food and fun. I’ve heard that now that Thanksgiving is over in America, we can officially talk about Christmas. And this recipe is perfect for Christmas and super easy too. Just what you wanted to hear, right?
Remember my Small Batch Oreo Truffles? Well I wanted to test them out with a different biscuit and could think of nothing better than a good old gingernut/gingersnap. These truffles have a soft gingery centre, are dipped in white chocolate and come together in no time. As long as you put aside time for them to set, then you’re sorted.
Prep Time: 15 minutes + 45 minutes chilling
Cooking Time: 2 minutes
1 (250g) packet of gingernut/gingersnap biscuits
150g cream cheese, at room temperature
200g white chocolate
- In a food processor, pulse gingernuts until they form fine crumbs. Measure about 2 tbsp crumbs and set aside in a small bowl.
- In a separate small bowl, combine softened cream cheese and gingernut crumbs with a wooden spoon, stirring until well combined. Use a spoon to scoop out tablespoonfuls of mixture and roll into a small ball with your hands, making 10-12 in total. Set on a small plate or tray and freeze for 30 minutes.
- Just before removing from freezer, melt white chocolate in a heatproof bowl over a small saucepan of simmering water or in intervals in the microwave.
- Line a plate or tray with baking paper. Remove truffle balls from the freezer and drop into melted chocolate one at a time. Ensure truffle is fully coated in chocolate, then use a fork to lift the ball out of the chocolate by resting it on top of the prongs. Do not prick the truffle. Set onto baking paper and sprinkle with a pinch of gingernut crumbs. Repeat with remaining truffles.
- Refrigerate truffles for 15 minutes to allow chocolate to set. Keep refrigerated until ready to serve.