white chocolate gingerbread truffles

Today I was able to make these amazing white chocolate gingerbread truffles. Granted they are not the healthiest little treats but once in a while I like to indulge. These are the perfect little treats for the upcoming holidays for sure!

Gingerbread white chocolate truffles | Eat Good 4 Life

Around Christmas I normally make one of my most popular chocolate recipes, Baileys pistachio white chocolate fudge but this year I wanted to change things up and do something else.

These white chocolate gingerbread truffles turned out brilliantly! I think next time I might actually turn it into a truffle pie it was so good. This way I will be able to add more heavy cream and make the mixture not as sweet.

These white chocolate gingerbread truffles go a long way. One or two and you are good to go. They are extremely sweet so they will satisfy your sweet craving for sure.

I have already gotten around gifting homemade treats for Christmas and these are the ones that I have used to start with. I don’t have much gingerbread stuff in the blog so I also wanted to make sure that I get a few more recipes.

I might try to make a healthier version of gingerbread truffles along the road but for now these are the ones I ended up with.

If you are looking for something to make this holiday season or gift to your love ones these white chocolate gingerbread truffles are the perfect treat. I hope you get to make them.

Enjoy!

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white chocolate gingerbread truffles

Miryam's original recipe

Yield: 20 truffles

Cook Time: 2 minutes

Total Time: 50 minutes

Ingredients:

  • 12 oz white chocolate chips, I used Ghirardelli brand
  • 1/2 cup heavy cream
  • 4 oz ginger snaps, finely chopped
  • 1/2 tsp ginger powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg

Directions:

 

In a medium sauce pan heat the heavy cream over medium to low heat.  Don't boil just heat it to the point before boiling. Whisk until chocolate is melted. (If you find that the chocolate doesn't melt place bowl over a double boiler until it does or microwave it for 1 minute to 30 seconds)

Stir in the finely chopped ginger snaps and spices and combine. Store it in the fridge until harden enough to roll. About 1 hour.

With a spoon take small pieces of the chocolate mixture and roll them to form a ball. Deep the truffles in some additional pulverized ginger snaps and store in the fridge until time to serve.

Before serving let the truffles sit at room temperature for about 30 minutes.

 

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12 comments

  1. What a fun trip! And that meal you had looks amazing! I can’t wait to try this one out!

  2. That chicken curry sounds fantastic – that would be so good with coconut lime rice!  So much flavour!

  3. This sounds delicious. I love curries. It is going on my dinner menu next week!

  4. Looks like you had a great time! I love using Spice Islands spices.

  5. Wow sounds like you had fun! I love to see your pictures. And this chicken curry looks awesome!

  6. It looks like you had a wonderful time and ate some great food.  I love adding spice to my meals.  Curry is such a great spice that needs to be used more, can’t wait to try it out in this delicious looking recipe. 

  7. It looks like a great event! The curry looks so GOOD.

  8. This looks delicious! Thanks for sharing!

  9. Looks like a good time!  The recipe sounds amazing and I use their spices all the time!

  10. So, I juiced 3 limes, the recipe makes no further mention of them, or their juice.

  11. My husband and I loved this recipe! My husband absolutely loved it because it wasn’t spicy like many other curry recipes! I did add a little chicken stock to cut some of the coconut milk. So delicious! Thank you for sharing! 

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