A sweet treat made with only 5 ingredients! Spicy gingersnap cookies make the coating on these rich, chocolaty truffles.
Sometimes recipes are born out of simply having things on hand, and these rich truffles are one such phenomenon. On hand was half a box of crisp gingersnaps and a bag of dark chocolate chips.
Suddenly a vision danced in my head – not of sugar plums, but of dark chocolate truffles with a coating of gingersnap crumbs.
Why you’ll love these truffles
Well for one thing, this recipe only calls for 5 ingredients… and that includes the pinch of salt!
Though these truffles are rich and decadent, you’ll love how easy it is to make the chocolate ganache. Just a couple of quick steps on the stovetop, then let the ganache chill to make it easy to scoop and roll into balls.
Use any variety of gingersnap cookies – there are always a couple of kinds at the store, and if you have homemade ones – even better!
How to make this recipe
Step 1: Grind the cookies into crumbs
Pulse the gingersnaps in a food processor to grind them into fine crumbs.
Step 2: Heat the cream
Pour the heavy cream into a large saucepan and heat it over medium heat. Heat it up until just before it’s ready to simmer.
Step 3: 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 chocolate is melted and smooth. Stir in a pinch of salt. This is your ganache! Refrigerate the ganache for 1-2 hours until it’s very firm.
Step 4: 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 it around to thoroughly coat it. Place it on a piece of wax paper and roll up the rest of the ganache this way.
These truffles are best served cold, so that the rich chocolate holds it shape and can be gobbled up quickly. The gingersnap crumbs give a light, velvety finish to the truffles and a gingery bite just before the sweet, rich chocolate ganache underneath.
So get yourself some truffles! The recipe is below. And I have a few more sweet thangs for you, too.
>> What do you think of these Gingersnap Truffles? Scroll down to leave a comment and star rating!
Gingersnap Rolled Chocolate Truffles
- 17 crisp gingersnap cookies
- 8 ounces heavy cream
- 1 teaspoon pure vanilla extract
- 16 ounces dark chocolate chips or chunks
- 1 pinch salt
Grind the cookies
- Pulse the gingersnap cookies in batches in a food processor, until they are pulverized into fine crumbs. Set these aside.
Make the ganache
- Heat the heavy cream and vanilla extract in a large saucepan over medium-low heat. When the cream is hot and almost ready to simmer, add the chocolate to the pan. Remove the pan from the heat. Allow the chocolate and cream to sit for 5 minutes, then stir them together until the chocolate ganache is smooth. Add the pinch of salt and stir it through.
- Cover the bowl with plastic wrap and place it in the fridge for 1 to 2 hours, stirring it every 15-20 minutes, until the chocolate is very firm.
Make the truffles
- Line a tray or baking sheet with a sheet of wax paper. Have the bowl of gingersnap crumbs in a bowl on the side. Take the ganache from the fridge. Using a 2-teaspoon sized cookie dough scoop to scoop out balls of ganache. Roll them quickly and gently in your hands to smooth them into balls. Drop the 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 until all of it has been rolled and coated in crumbs.
- Cover and refrigerate the truffles for at least an hour to let them firm up. Then you can arrange them in a serving bowl, or to give away as gifts.
- Serve the truffles cold, and store them covered in the fridge. Keep them for up to 1 week.