Bring my Ginger Cookie Chocolate Truffles to your next New England-style holiday gathering! You only need five ingredients to make these smooth, chocolaty truffles coated with spicy ginger cookie crumbs.
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Sometimes recipes are born out of simply having things on hand, and these rich ginger truffles are one such phenomenon. On hand was half a box of crisp gingersnaps and a few bars of semisweet chocolate.
Suddenly, a vision danced in my head—not of sugar plums, but of a delectable and chocolaty treat: Ginger Cookie Chocolate Truffles!
I'll show you how to make an easy chocolate ganache that you can roll in spicy gingersnap cookie crumbs. They're holiday truffles that are elegant enough to set out for New Year's Eve parties, and delicious enough to leave for Santa on Christmas Eve. The candies are also simple enough to make whenever you want to keep a sweet snack at hand.
In a nutshell... 🐿️
- What this is: Inspired by a half-eaten box of cookies, these are rich chocolate truffles with a wonderfully spiced coating of gingersnap crumbs.
- You'll love this part: These decadent, impressive-looking treats are easy to make with just five ingredients.
- How it's made: Make a chocolate ganache, chill until firm, then roll it into balls and coat them in cookie crumbs.
Jump to:
Why you'll love these Ginger Cookie Chocolate Truffles
One thing you'll really love is that Ginger Cookie Chocolate Truffles come together using just five ingredients... and that includes the pinch of salt!
Chocolate ganache makes these truffles rich and decadent, and yet you'll be pleasantly surprised how easily the ganache comes together on the stove top. Once it chills, the ganache is firm enough to scoop and roll.
Pick up your favorite brand of crisp gingersnap cookies, the spicier the better! Archway, Stouffer's, and Nabisco are all brands I typically find in my grocery store. Even homemade gingersnaps will work here as long as they're nice and crisp.
These truffles make a lovely food gift!
If you love to share homemade treats with family, neighbors, and friends, Ginger Cookie Chocolate Truffles are a great choice! Just remember to package them in a resealable bag or tightly covered container and keep them chilled until it's time to deliver them.
The ginger chocolate truffles are especially nice to give for Christmas or to bring as a hostess gift for New Year's Eve parties. The flavors are perfectly suited to the season!
Another favorite candy!
Peanut Butter Balls
They have a creamy, peanut buttery center and a shell of shiny chocolate.
🔪 How to make Ginger Cookie Chocolate Truffles
Ingredients:
- Semisweet chocolate: Get the best flavor into these chocolate cookie truffles with a quality chocolate brand like Ghirardelli or Callebaut. Use chocolate bars or chunks; avoid using chocolate chips as they will not melt or set as smoothly.
- Heavy cream: The rich ganache is made by melting chocolate in hot cream. Either heavy cream or whipping cream will work here.
- Gingersnap cookies: Look for small, crisp gingersnap cookies at the store—I used Stouffer's brand. Homemade gingersnaps can also be used, as long as they're crisp.
- Vanilla extract: To enhance the flavor of these truffles and all your candies and baked goodies, use a good vanilla brand such as Nielsen-Massey.
- Salt: Just a little salt in the ganache mixture makes the chocolate and gingersnap flavors brighter and better.
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Grind the cookies into crumbs
Pulse the gingersnaps in a food processor to grind them into fine crumbs.
Heat the cream
Pour the heavy cream into a large saucepan and heat it over medium heat. Heat it just until it's hot, and pull it from the heat before it simmers.
Add the chocolate
Remove the cream from the heat and add the chocolate. Let the pan sit for about 5 minutes, then stir the chocolate and cream. Keep stirring until the melted chocolate and cream are smooth. This is your ganache! Refrigerate the ganache until it's very firm.
Roll and coat the truffles
Scoop up small portions of the chilled ganache and roll them in your hands into small balls. Drop the balls into the bowl of gingersnap crumbs and roll them around to thoroughly coat them. Chill them until they're completely firm, and then serve.
Ginger Cookie Chocolate Truffles FAQs
While ganache is very straightforward to make, there are a few steps that ensure a smooth texture and good flavor. Since the flavor of the chocolate is the star of the show, choose a good quality brand such as Ghirardelli or Callebaut. It's best to use chocolate bars, not chips—chocolate chips will not melt as smoothly. Finally, the cream should be heated only until it's hot, just before it reaches a simmer. Boiling the cream will affect the texture of the ganache, so watch it closely as it heats.
It's important to keep these ganache truffles chilled in the refrigerator, so that they maintain their shape and smooth texture. The cold will protect the flavor as well. Seal them in an airtight container so that they don't dry out.
Tips:
- These gingersnap truffles are best served cold so that the rich chocolate holds its shape and can be gobbled up quickly.
The gingersnap crumbs give a spiced, velvety finish to the truffles. Inside, the chocolate is smooth and rich. The easy ginger chocolate truffle recipe makes perfect, bite-sized treats!
Make some for snacking or for the holidays! The Ginger Cookie Chocolate Ganache Truffles recipe is below. Here are a few more sweet treats you'll love:
📖 Recipe
Ginger Cookie Chocolate Truffles
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Ingredients
- 15 crisp gingersnap cookies (I used 2-inch round Stouffer's brand Ginger Snaps)
- 8 ounces heavy cream
- 16 ounces semisweet chocolate bar or chunks
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
Grind the cookies:
- Pulse the gingersnap cookies in a food processor, until they are pulverized into fine crumbs. Set these aside.
Make the chocolate ganache:
- Heat the heavy cream in a large saucepan over medium-low heat. Heat the cream until it is hot—pull the pan off the burner just before the cream begins to simmer.
- Add the chocolate, vanilla extract, and salt to the hot cream. Allow them to sit for 5 minutes, then gently stir everything together until the chocolate is thoroughly melted and the ganache is smooth.
- Cover the bowl with plastic wrap and place it in the fridge for 15 minutes. Stir the ganache. Repeat these steps for 1 to 2 hours, stirring it every 15-20 minutes so that it cools all the way through, until the chocolate is very firm enough to scoop.
Make the truffles:
- Line a tray or baking sheet with a sheet of wax or parchment paper. Have the bowl of gingersnap crumbs in a bowl on the side and 2-teaspoon-sized cookie scoop ready. Take the ganache from the fridge.
- Use the cookie scoop to scoop out a ball of ganache. Roll it quickly and gently between your palms to smooth it into a ball.
- Drop the chocolate ball in the bowl of gingersnap crumbs and roll it around to cover the surface. Place it on the wax paper.
- Repeat these steps with the rest of the ganache and gingersnap crumbs until all of the truffles are rolled and coated in crumbs.
Chill:
- Cover and refrigerate the truffles for at least an hour until they're firm.
- Serve the truffles cold, arranged in a shallow bowl, on a small plate, or add them to a dessert board. You can also seal the Ginger Cookie Chocolate Truffles inside gift bags or a small dish to give away as gifts.
- The recipe makes about 54 1-inch truffles. Store the truffles tightly covered in the fridge. They'll last for one to two weeks.
Notes
- These truffles are best served cold so that the rich chocolate ganache holds its shape.
Nutrition
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