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    Home » Recipes » Winter

    Gingersnap Rolled Chocolate Truffles

    By Nancy Mock December 22, 2019 Updated March 24, 2022 Leave a Comment

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    A sweet treat made with only 5 ingredients! Spicy gingersnap cookies make the coating on these rich, chocolaty truffles.

    Rich, dark truffles are coated in fine gingersnap cookies crumbs. It's a sumptuous treat!
    → Jump to Recipe

    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

    Rich, dark truffles are coated in fine gingersnap cookies crumbs. It's a sumptuous treat!

    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

    Rich, dark truffles are coated in fine gingersnap cookies crumbs. It's a sumptuous treat!

    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.

    Rich, dark truffles are coated in fine gingersnap cookies crumbs. It's a sumptuous treat!

    Step 4: Roll the truffles

    Rich, dark truffles are coated in fine gingersnap cookies crumbs. It's a sumptuous treat!

    Scoop up small portions of the chilled ganache, and roll them in your hands into small balls.

    Step 5: Coat the truffles

    Rich, dark truffles are coated in fine gingersnap cookies crumbs. It's a sumptuous treat!

    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.

    Notes:

    • 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.

    Rich, dark truffles are coated in fine gingersnap cookies crumbs. It's a sumptuous treat!

    So get yourself some truffles! The recipe is below. And I have a few more sweet thangs for you, too.

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    💬 What do you think of these Gingersnap Truffles? Scroll down to leave a comment and star rating!

    Gingersnap Rolled Chocolate Truffles

    Nancy Mock
    A sweet treat made with only 5 ingredients! Spicy gingersnap cookies make the coating on these rich, chocolaty truffles.
    5 from 2 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Chilling Time 3 hrs
    Total Time 3 hrs 30 mins
    Course Candy, Dessert
    Servings 25 servings

    Ingredients
     
     

    • 17 crisp gingersnap cookies
    • 8 ounces heavy cream
    • 1 teaspoon pure vanilla extract
    • 16 ounces dark chocolate chips or chunks
    • 1 pinch salt

    Instructions
     

    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. 

    Notes

    • These truffles are best served cold, so that the rich chocolate holds it shape and can be gobbled up quickly.

    Nutrition

    Serving: 1truffleCalories: 160kcalCarbohydrates: 12gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 13mgSodium: 32mgPotassium: 153mgFiber: 2gSugar: 5gVitamin A: 140IUVitamin C: 1mgCalcium: 23mgIron: 2mg
    Tried this recipe?Leave a comment, tell me what you think!

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