Gingerbread truffles

Gingerbread truffles

More truffles! I’m a big fan of making truffles to go in Christmas hampers as they’re quick, easy, keep well and look pretty packaged up in cellophane bags with festive ribbons.

My first attempt at making these wasn’t perfect – the original recipe from Love and Olive Oil calls for unsulphered molasses, which I swapped for dark treacle, and although I quite liked it I think it would have been too strong for most tastes.

For my second attempt I used just a teaspoon of treacle and swapped the rest for golden syrup, which made a much sweeter, milder dough. Coated in white chocolate, it’s the perfect balance of spicy and sweet, and it’s a good job I gave most of them away or I would have been eating them by the handful!

one ingredient ginger

I’m entering these for the December One Ingredient Challenge, hosted by Nazima at Franglais Kitchen and Laura at How to Cook Good Food. Nazima picked ginger as the festive ingredient, although I have to say it’s one of my favourite flavours and I like to enjoy it all year round!

Gingerbread Truffles (recipe adapted from Love and Olive Oil)

  • 30g butter
  • 50g light brown sugar
  • 1 tsp dark treacle
  • 1 tbsp plus 1 tsp (20ml) golden syrup
  • 75g plain flour
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • pinch salt
  • 150g white chocolate

Beat together the butter, sugar, treacle and golden syrup until light and fluffy. Sift together all the dry ingredients, then fold into the dough until it comes together into a ball. Wrap in cling film and chill in the fridge for 30 minutes, before rolling into small balls (about 1.5cm diameter). Place spaced on on a piece of baking paper and transfer to the freezer for a further 30 minutes.

Melt the white chocolate in the microwave, stirring after 30 seconds and again at 10 second intervals after that, until completely melted but not hot. Remove the truffles from the freezer and use two forks to roll in the melted chocolate, then place on another baking sheet to set. Repeat until all the truffles have been coated. Because the truffle mix has been in the freezer, the chocolate will set quickly and they don’t need to go in the fridge, just leave them an hour or so before packaging/eating.

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12 thoughts on “Gingerbread truffles

  1. Oh my these are so lovely. They sound divine. I like the idea of truffles that are non chocolate ones but with this spiced dough. What a lovely treat. Thanks for linking to one ingredient. I am just doing the roundup post now (rather belatedly)

  2. Pingback: Ginger Recipes – The One Ingredient Roundup | Franglais Kitchen

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