GINGERBREAD CAKE TRUFFLES RECIPE BY TASTY

Gingerbread Cake Truffles Recipe by Tasty image

The hunt is over for the tastiest bite-sized treat! Topped with crystallized ginger, these gooey gingerbread balls dipped in chocolate are melt-in-your-mouth delicious. Serve them at your next holiday party or give them as a gift.

Provided by Betsy Carter

Categories Desserts

Time 1h5m

Yield 24 truffles

Number Of Ingredients 19

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Ingredients

nonstick cooking spray, for greasing
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ cup brown sugar
8 tablespoons unsalted butter, melted
½ cup unsulphured molasses
1 large egg
1 cup buttermilk
1 stick unsalted butter, softened
4 oz cream cheese, softened
½ cup brown sugar
1 tablespoon heavy cream
2 cups dark chocolate chips
3 tablespoons coconut oil
2 tablespoons crystallized ginger, diced

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!