If you didn’t think gingerbread could be further reinvented, you obviously haven’t seen this Gingerbread Truffle recipe.
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Trust us when we say this is going to change the way you think about gingerbread, bringing it firmly into place as a family favourite.
This recipe is perfect for Christmas, and a great team player in the dessert spread.
Method
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Heat the cream until it is just boiling. Pour into a heat-proof bowl along with the semi-sweet chocolate melts. Stir until smooth.
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To this add the ginger and cinnamon. Mix until well combined.
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Pour mixture into a lined tray. Chill for one hour in the fridge, or pop in the freezer for 15 minutes.
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Using a metal spoon, scrape the chocolate mixture up and form into balls with your hands. Work quickly, or the chocolate will melt.
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Roll in the finely crushed ginger snaps until well coated. Store in the fridge.
