For me, gingerbread is Christmas! It hasn’t always been that way. I don’t ever remember my mother making gingerbread, in any form, when I was growing up. In fact, I don’t remember anyone in my extended family making gingerbread. I started making gingerbread a traditional part of my Christmas about a half dozen years ago when I started noticing cute gingerbread men cookies everywhere. I was smitten! And the rest, as they say, is history:)
For this week’s “cookie” I wanted to make something a little different, so decided on a gingerbread truffle.
If you love love ginger at all, you will LOVE these truffles! (I can’t wait till my husband tries one because he is a #1 ginger fan!) The gingerbread truffles are sort of akin to cookie dough, but more dense, and more yummy! These particular truffles were made as a “Thank You” gift, but I am definitely making more for Christmas. I LOVE them!
The recipe is not difficult and it produced 30 truffles. I threw the mixture together late last night and put it in the fridge while I slept, forming the truffles this morning. They look so festive and taste DELICIOUS! I’m really delighted with the way they turned out! I rolled them in a variety of sugars: plain, cinnamon-sugar, and colored sugar. Some I topped with a gingerbread man sprinkle(as you can see). Of course I have some gingerbread cookies waiting in the wings, and even a gingerbread dessert that will take center stage on Sunday(for my birthday), but I am happy to add this truffle recipe to my gingerbread repertoire!
Gingerbread Truffles
(I found the recipe at About.com by Elizabeth LaBau)
- 1 cup white chocolate chips
- 3 tbsp light corn syrup
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 1 cup finely chopped nuts
- 2.5 cups gingersnap crumbs (from about 12 oz of cookies)
- 1/2 cup granulated sugar
Start by melting the white chocolate. Place the chips in a large microwave-safe bowl and microwave until they’re melted, stirring after every 45 seconds to prevent overheating. Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract and stir gently to combine. If you have trouble mixing them, use a whisk to bring it all together. Whisk until the liquid ingredients are fully mixed into the white chocolate. Next add the gingersnap crumbs, powdered sugar, ginger, cinnamon, cloves, nutmeg, salt, and the chopped nuts. Stir until everything is evenly coated. It’ll look pretty gloppy at this point.
Press a layer of cling wrap on top of the candy and refrigerate it until it’s firm, at least 1 hour. When it’s ready to roll it should be quite hard when you press down on it.
Use a teaspoon to form small balls, then roll the candy between your palms to make them round. Place the granulated sugar in a small bowl, and roll the balls in the sugar until they’re coated. These are also excellent when rolled in cinnamon-sugar, or you could dip them in chocolate so they keep better at room temperature.
Keep your gingerbread truffles in the refrigerator, but let them warm up a bit before serving. These gingerbread truffles are a delicious alternative to traditional gingerbread cookies, and their spiced flavor really brings the holiday spirit.
I have linked this to: Lovin’ it Fridays
and Tasty Tuesdays.
and All Through the Year Cheer 
