Gingerbread Cake Truffles Recipe By Tasty

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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



Gingerbread Truffles Recipe by Tasty image

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

¾ cup double cream
1 ¾ cups chocolate
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 ½ cups ginger biscuit

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



Gingerbread Cake Truffles Recipe by Tasty image

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

nonstick cooking spray, for greasing
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ cup brown sugar
8 tablespoons unsalted butter, melted
½ cup unsulphured molasses
1 large egg
1 cup buttermilk
1 stick unsalted butter, softened
4 oz cream cheese, softened
½ cup brown sugar
1 tablespoon heavy cream
2 cups dark chocolate chips
3 tablespoons coconut oil
2 tablespoons crystallized ginger, diced

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



Gingerbread Truffles image

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.

14 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10 ounces) dark chocolate chips
5 teaspoons shortening
3 tablespoons chopped crystallized ginger

GINGERBREAD CAKE TRUFFLES

Provided by Kelsey Nixon

Categories     dessert

Time 2h15m

Yield 24 servings, 48 pieces

Number Of Ingredients 21



Gingerbread Cake Truffles image

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.

1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
Lemon Cream Cheese Frosting, recipe follows
12 ounces white chocolate candy melts (or other variety that would be appropriate for melting)
1 cup pistachios, shelled and finely chopped
1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

GINGERBREAD PEOPLE TRUFFLES

These no-bake treats, made from crushed gingersnaps, molasses and warming spices, have all the flavor or holiday gingerbread plus a rich chocolate coating.

Provided by Food Network Kitchen

Categories     dessert

Time 5h45m

Yield 12 gingerbread men truffles, plus 12 truffle balls (optional)

Number Of Ingredients 12



Gingerbread People Truffles image

Steps:

  • For the gingerbread truffles: Line an 8-by-8-inch baking pan with plastic wrap to extend over the sides by several inches. Combine the gingersnap crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. (You may add a little of the cream to get the mixture more malleable.) Spread the mixture into the baking pan, cover with the overhanging plastic wrap and press it smooth with your hands. Refrigerate 4 hours.
  • For coating and decorating the truffles: Set a wire rack over a parchment-lined baking sheet. Using the plastic overhang as handles, remove the truffle mixture in one piece. Flip onto your work surface and remove the plastic so the smoothest side faces up. Use a 1 1/2-inch gingerbread person cutter to cut out 12 gingerbread men. (After cutting the gingerbread men, you may roll the extra truffle mixture into balls for round truffles, if desired.) Place the gingerbread men (and truffle balls, if making) on the rack and place in the freezer while you melt the chocolate.
  • Melt the chocolate and coconut oil in a medium bowl at 50 percent power in the microwave for 30 second intervals, stirring after each, until completely smooth, 1 1/2 to 2 minutes total. Allow the chocolate to cool 20 minutes.
  • Put a gingerbread man, smooth-side up, on a fork, and spoon the chocolate over, lightly tapping the fork to let the excess drip back into the bowl to achieve a smooth coating of chocolate. Return the gingerbread person to the rack and repeat with the remaining men (and truffle balls, if desired). Refrigerate while you prepare the royal icing for decoration.
  • For the royal icing, combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low speed, add the lemon juice and 2 tablespoons water and mix until smooth, then scrape down the sides of the bowl and add about 1 tablespoon more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase the speed to high and beat until the icing is very smooth, about 1 minute. Spoon a third of the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Divide the rest of the icing between 2 small bowls, using food coloring to color one red and one green. Transfer the icing to 2 more piping bags, fitted with small plain tips (#3 or #4) or resealable plastic bags. (You will have icing left over.)
  • Decorate the gingerbread men (and truffle balls, if desired) with the royal icing. Refrigerate until ready to serve.

2 cups finely crushed gingersnap cookie crumbs
2 tablespoons unsalted butter, melted and cooled
1 packed tablespoon light brown sugar
1 tablespoon molasses
Heavy cream, for loosening the batter
1/2 teaspoon pumpkin pie spice
8 ounces semisweet chocolate or chocolate chips, chopped
2 tablespoons coconut oil
2 cups confectioners' sugar
2 tablespoons meringue powder
1 teaspoon freshly squeezed lemon juice
Red and green food coloring, for decorating

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



Gingerbread Truffles image

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

1 (14 ounce) package white chocolate chips, for a firmer center use more
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (14 ounce) package dark chocolate melts, melted to dip truffles
candy sprinkles, Christmas ones are perfect

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