Recipe Gingerbread crumble truffles : Easy, Special and Delicious

Recipe Gingerbread crumble truffles : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Gingerbread crumble truffles. This Recipe Gingerbread crumble truffles : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Gingerbread crumble truffles was necessary 2h 40m, cook 25m and serving 35. Attention: allergies . Without having to wait long, let's just check the Recipe Gingerbread crumble truffles

Buttery gingerbread rolled in chocolate, these pretty truffles make for perfect Christmas gifts.

15 Ingredients

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  200g dark chocolate, chopped
  
  
  


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  150g butter, chopped
  
  
  


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  125ml (1/2 cup) thickened cream
  
  
  


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  2 tbsp chocolate or gingerbread flavoured liqueur
  
  
  


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  400g dark chocolate melts, melted
  
  
  



• Gingerbread



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  100g (1/2 cup, firmly packed) brown sugar
  
  
  


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  125ml (1/2 cup) golden syrup
  
  
  


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  50g butter
  
  
  


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  340g (2 1/4 cups) plain flour
  
  
  


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  75g (1/2 cup) self-raising flour
  
  
  


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  1 1/2 tbsp ground ginger
  
  
  


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  1 1/2 tsp mixed spice
  
  
  


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  1 tsp ground cloves
  
  
  


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  1/2 tsp bicarbonate of soda
  
  
  


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  1 egg, lightly whisked
  
  
  


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  Select all ingredients
  
  
  

7 Method Steps

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  Step 1
  
  
  
  
  For the gingerbread, place the sugar, golden syrup and butter in a small saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and the sugar dissolved. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 2
  
  
  
  
  Combine the flours, ginger, mixed spice, cloves and bicarb in a large bowl. Add the sugar mixture and egg. Stir until combined. Turn the dough onto a lightly floured surface. Knead until smooth. Divide into 2 portions. Shape into discs. Cover. Place in the fridge for 1 hour to chill.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 170C/150C fan forced. Line 2 large baking trays with baking paper. Roll out 1 portion of dough on a lightly floured sheet of baking paper until 5-6mm thick. Slide the baking paper with the dough onto a baking tray. Repeat with the remaining dough and prepared tray. Bake for 13-15 minutes or until lightly golden and crisp. Set aside on the trays to cool completely.
  
  
  


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  Step 4
  
  
  
  
  Break the gingerbread into small pieces and process, in batches, in a food processor until fine crumbs form. Line 2 large baking trays with baking paper.
  
  
  


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  Step 5
  
  
  
  
  Combine the chopped dark chocolate, butter and cream in a microwave-safe bowl. Microwave on High for 1-2 minutes, stirring often, until the butter and chocolate are melted and the mixture is smooth and combined. Add the liqueur and half the gingerbread crumbs. Stir until well combined.
  
  
  


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  Step 6
  
  
  
  
  Roll level tablespoonfuls of the gingerbread mixture into balls. Place on the prepared trays. Place in the fridge for 30 minutes to chill.
  
  
  


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  Step 7
  
  
  
  
  Line 2 more baking trays with baking paper. Dip the balls, 1 at a time, into the melted dark chocolate. Drain off excess chocolate. Place on the prepared trays. Sprinkle lightly with the remaining gingerbread crumbs or place the crumbs on a plate and roll the balls in them to coat completely. Set aside for 10 minutes or until the chocolate is set.
  
  
  

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