Ginger Cookie Chocolate Truffles
My Ginger Cookie Chocolate Truffles are pure bliss. This easy, 5-ingredient recipe brings cozy New England vibes to your Christmas gathering, New Year's Eve party, or for whenever you want a little indulgence at home.
Servings: 54 truffles
Calories: 71kcal
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
Serving: 1truffle | Calories: 71kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 13mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 1mg
