This is another one of those miraculous recipes borne of the luck of having things on hand and sudden inspiration. On hand in this case was half a box of gingersnap cookies and most of a bag of dark chocolate chips. While trying to think of a simple, sumptuous dessert to make for New Year’s Eve I saw these two ingredients. And a vision appeared, not of sugar plums but of a dark chocolate truffle rolled in gingersnap crumbs.
I had just made chocolate ganache the week before to use on a Boston Cream Pie, made in my funky new cake pans.
That same ganache was also the gooey center of my Lava Cakes last winter.
The smooth chocolate mixture is pressed into service one more time, in these truffles.
And it just now strikes me that this recipe is just three ingredients! Chocolate, cream and gingersnaps. A little time is needed for these truffles to chill in the fridge, twice.
Happily the ganache comes together quickly before the first chill, and then the truffles get rolled up from there.
These truffles are best served cold, so that the rich chocolate holds it shape and can be gobbled up quickly. The gingersnap crumbs are fine, give a light, velvety touch to the truffles and a gingery bite just before the sweet underneath.
A gingersnap coating gives a light, velvety touch to these rich, chocolate truffles.
- 1-1/3 cups dark chocolate chips
- 15 crisp gingersnap cookies
- 1 cup heavy cream
Place the chocolate chips into a medium heatproof bowl.
Pulse the gingersnap cookies in batches in a food processor, until they are pulverized into fine crumbs. Set aside.
Heat the heavy cream in a small saucepan over medium heat. When it just comes to a boil, remove the pan from the heat and pour the cream over the chocolate chips in the bowl. Allow the chips and cream to sit for 5 minutes, then stir them together until the chocolate ganache is smooth. Add in 2 tablespoons of the ground gingersnaps and stir to mix them in. Cover the bowl with plastic wrap and place it in the freezer for 1 hour until it is firm.
Line a tray or work surface with a sheet of parchment paper. Remove the ganache from the freezer. Using a 2-teaspoon sized cookie dough scoop, scoop out balls of ganache. Roll them quickly and gently in your hands to smooth them and then place it on the parchment. Repeat until all of the ganache has been used.
Have another piece of parchment ready on a tray or plate that will go into the fridge. Gently roll each truffle in the remaining gingersnap crumbs until they are thoroughly coated. Place them on the parchment and continue until all the truffles are coated. Cover the plate or tray with plastic wrap and refrigerate the truffles for at least 4 hours or overnight.
Serve the truffles cold, and store them covered in the fridge for up to 1 week.