No-Bake Gingerbread Cookie Truffles
11
- Prep Time40 mins
- Total Time40 mins
- Makes25 cookies
We used gem-shaped silicone moulds to give these easy no-bake gingerbread truffles a sophisticated look.
Ingredients
24 spice or gingersnap cookies, such as Dare
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/4 tsp salt
3/4 cup speculoos cookie butter, President's Choice
170 g finely chopped dark chocolate
55 g cacao butter, finely chopped
25 small pieces of edible gold leaf or candied ginger
Instructions
WHIRL cookies in a food processor until fine. (Crumbs should measure about 11/2 cups.)
WHISK crumbs with spices and salt in a medium bowl. Stir in cookie butter until mixture resembles wet sand.
SCOOP scant 1 tbsp portions and form each into a ball. Arrange on 2 large plates. Refrigerate until firm, at least 30 min.
LINE a baking sheet with parchment paper. Temper chocolate and cacao butter.
REMOVE 1 plate of truffles from refrigerator. Using 2 forks, dip balls in chocolate until coated. Shake off excess chocolate. Arrange on prepared sheet. Top each with 1 piece of ginger. Repeat with remaining plate of truffles and chocolate. Let stand until chocolate is firm, about 30 min.
STORE in a covered container up to 2 weeks, or freeze up to 1 month.
Kitchen tip
Up your cookie game with gem-shaped silicone moulds. Omit forming cookie crumb mixture into balls. Pour tempered chocolate into moulds, then flip over, scraping off excess chocolate. Let stand until firm, about 30 min. Fill with cookie crumb mixture about three-quarters full. Re-temper chocolate and pour overtop until moulds are filled. Let stand until firm, then pop out of moulds.
Nutrition (per serving)
Calories 134, Protein 1g, Carbohydrates 14g, Fat 9g, Fibre 1g, Sodium 83mg.
