Gingerbread Spice Truffles

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Gingerbread Spice Truffles
Gingerbread Spice Truffles
1/2 cup heavy cream
1/4 cup butter
1 (11- oz.) bag white chocolate chips
1 tsp. Gingerbread Spice Mix (recipe online)
gingersnap cookies

White chocolate burns easily – resist the urge to increase the heat to speed things up. These are well worth the wait and disappeared as soon as they were made in our test kitchen!

Prep: 30 minutes Cook: 10 minutes
Chill: several hours Makes: 18 truffles

Cook 1/2 cup heavy cream, 1/4 cup butter and 1 (11-oz.) bag white chocolate chips over low heat in a large saucepan for 10 minutes or until chocolate is melted, stirring frequently. Stir in 1 tsp. Gingerbread Spice Mix (on page 62) and let cool slightly. Pour into a medium bowl and press plastic wrap directly against the surface; refrigerate for several hours or until firm. Roll into 1½-inch balls, then roll in toasted Lightened-Up Gingerbread (on page 61) crumbs or finely crushed gingersnap cookie crumbs. Store in an airtight container in the refrigerator. 

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