GINGERBREAD TRUFFLES
I never received compliments on my baking until I brought my gingerbread truffles to a party. Every Christmas, family, friends and even co-workers ask me to make these. -Angela Randjelovic, Independence, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,
Nutrition Facts : Calories 113 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
GINGERBREAD TRUFFLES
These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886. Prep time does not include time needed to chill.
Provided by Pamela
Categories Candy
Time 30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
- Stir in cinnamon, ginger and cloves.
- Pour into shallow pan.
- Refrigerate 1-2 hours or overnight until firm but pliable.
- Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
- Dip into melted candy; roll in sprinkles.
- Enjoy!
Nutrition Facts : Calories 851.9, Fat 57.2, SaturatedFat 34.8, Cholesterol 82.1, Sodium 134.5, Carbohydrate 80, Fiber 0.6, Sugar 78.1, Protein 8.6
GINGERBREAD CAKE TRUFFLES
Provided by Kelsey Nixon
Categories dessert
Time 2h15m
Yield 24 servings, 48 pieces
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
- Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
- Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
- Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
- Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
- After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
- Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)
- Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.
GINGERBREAD CAKE TRUFFLES RECIPE BY TASTY
The hunt is over for the tastiest bite-sized treat! Topped with crystallized ginger, these gooey gingerbread balls dipped in chocolate are melt-in-your-mouth delicious. Serve them at your next holiday party or give them as a gift.
Provided by Betsy Carter
Categories Desserts
Time 1h5m
Yield 24 truffles
Number Of Ingredients 19
Steps:
- Make the gingerbread: Preheat the oven to 350°F (180°C). Grease a 9 x 13 inch (22.5 x 32.5 cm) baking dish with nonstick spray.
- In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
- In a medium bowl, whisk together the brown sugar, melted butter, molasses, egg, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula to combine. Pour the batter into the prepared baking dish and spread in an even layer.
- Bake the gingerbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
- Make the frosting: In a medium bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until fluffy. Add the brown sugar and heavy cream and continue beating until smooth and creamy.
- In a large bowl, crumble the gingerbread with your hands into fine crumbs.
- Add the cream cheese frosting to the crumbled gingerbread and mix well to combine.
- Line a baking sheet with parchment paper.
- Using a 1-ounce scoop, portion the gingerbread mixture into 24 balls onto the prepared baking sheet. Chill for at least 10 minutes, or up to 1 hour.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth.
- Set a wire rack over a baking sheet.
- Roll each gingerbread truffle in the melted chocolate and place on the rack. Garnish each truffle with crystallized ginger, then transfer to the refrigerator to set the chocolate, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams
GINGERBREAD TRUFFLES RECIPE BY TASTY
Here's what you need: double cream, chocolate, ground ginger, ground cinnamon, ginger biscuit
Provided by Ellie Holland
Categories Snacks
Yield 12 truffles
Number Of Ingredients 5
Steps:
- Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
- Add the chocolate and allow the heat of the cream to melt it.
- Stir in the ginger and cinnamon.
- Leave to chill in the fridge for about 3 hours, or until completely set.
- Crush the ginger biscuits in a food processor until you form fine crumbs.
- Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
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NO BAKE GINGERBREAD TRUFFLES RECIPE (ONLY 3 INGREDIENTS!)
From sixsistersstuff.com
Cuisine AmericanCategory DessertServings 36Total Time 1 hr 40 mins
- Place gingersnaps in a food processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
- Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 36 balls).
- Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.
- Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
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