Gingerbread Truffles

By Casey ElsassPublished: Sep 22, 2022

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gingerbread truffles on a red background

PHOTO: ANDREW BUI; FOOD STYLING: JASON SCHREIBER

Truffles are the ultimate one-bite wonder, and these gingerbread ones have a delightful touch of holiday magic in each bite. You'll roll soft, creamy chocolate ganache to form a melt-in-your-mouth treat. These truffles come home for the holidays loaded with gingerbread flavors that instantly warm you to the core. And they’re rolled in crushed gingersnaps for a zippy ginger bite and a pleasingly crunchy texture.

When making ganache, it’s important to warm the heavy cream slowly to a simmer so it’s not boiling hot. Then, once you pour the cream over the chocolate, resist all temptation and let it sit before stirring. This lets the chocolate slowly melt into a velvety smooth mixture for the perfect truffle every time.

You'll use the whole cornucopia of gingerbread spices to flavor these truffles—allspice, cinnamon, ginger, nutmeg, cloves, and black pepper. If you'd prefer just a hint of spice, start with a small amount and inch upward to the right level for you. Don't skip the rolling of the truffles in the crushed gingersnaps, though. They add welcome texture to each bite.

Totally gingerbread crazy? Pair these truffles with gingerbread cookies, gingerbread cake, and of course, a gingerbread house.

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Yields:: 24
Prep Time:: 10 mins
Total Time:: 1 hr 35 mins

Ingredients

2 tsp.
ground allspice
2 tsp.
ground cinnamon
2 tsp.
ground ginger
1 tsp.
ground cloves
1 tsp.
ground nutmeg
1/2 tsp.
freshly ground black pepper
1/4 tsp.
kosher salt
16 oz.
semisweet chocolate, chopped
1 c.
(235 ml.) heavy cream
1 1/2
(170 g.) finely crushed gingersnaps (from about 26 cookies)
1 c.
(115 g.) powdered sugar
1 tbsp.
(or more) whole milk
1/4 tsp.
pure vanilla extract

Directions

1. Step 1In a medium bowl, whisk allspice, cinnamon, ginger, cloves, nutmeg, pepper, and salt. Add chocolate on top of spices.
2. Step 2In a small saucepan over low heat, heat cream until gently simmering but not boiling. Pour cream over chocolate and spices. Let sit 5 minutes, then whisk to incorporate until smooth. Pour into an 8"-by-8" baking pan and smooth into an even layer. Press plastic wrap on the surface of chocolate mixture and refrigerate until firm, about 1 hour.
3. Step 3Place crushed gingersnaps in a small bowl. Line a rimmed baking sheet with parchment.
4. Step 4Using a 1-tablespoon cookie scoop or measuring spoon, scoop rounded tablespoons of chocolate mixture. Toss in gingersnap crumbs to coat. Roll between your palms to make balls, then roll in crumbs one more time. Transfer to prepared sheet. Repeat with remaining chocolate mixture.
5. Step 5In a small bowl, combine powdered sugar, milk, and vanilla, adding more milk 1 teaspoon at a time until a drizzling consistency is reached, if needed. Transfer glaze to a piping bag fitted with a 1/4"-diameter tip (or use a plastic bag with a corner cut off or a squeeze bottle).
6. Step 6Arrange truffles on a platter. Drizzle with glaze.
7. Step 7Make Ahead: Truffles, without glaze, can be made 1 week ahead. Store in an airtight container and refrigerate.

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preview for The Gingerbread Cookie That's Not Afraid To Be Spicy

PHOTO: ANDREW BUI; FOOD STYLING: JASON SCHREIBER

Casey Elsass

Contributing Recipe Developer

Casey Elsass is a cookbook author and recipe developer. His work has appeared on Delish, Food Network, Food52, Epicurious, Munchies, Tastemade, Tasty, and Goodful.