Gingerbread Truffles Recipes

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. ,

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.

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!

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.

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!

Steps:

• Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin. Add the crumbs to a stand mixer with a large bowl with the softened cream cheese. Mix until incorporated. Roll the mixture into 1" balls. Place on a cookie sheet lined with parchment paper.
• Refrigerate for about 1 hour, until firm.
• To Coat: Melt the vanilla candy melts slowly, either in the microwave or on the stovetop according to directions on package.
• Drop one or two truffles into the melted chocolate and use a fork to remove balls, letting the excess chocolate drip. Place the balls back on the waxed paper.
• Add the toppings, before the chocolate hardens.
• Store in the refrigerator.

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!