Gingerbread Truffles are perfect for any fall or holiday get together. A mix of rich chocolate and gingerbread flavor with just 4 ingredients!
I am excited to be part of a virtual Bridal Shower today! Joanne from Eats Well with Others is getting married! Audra from The Baker Chick organized this whole thing and asked if I would be a part of it. I love any excuse to celebrate! Below you will find all sorts of treats that everyone is bringing to the party! Everything from drinks to desserts. The only problem with these virtual showers is we can’t all be together and actually enjoy the food!
You might notice a theme with all of the food being shared today. Everything is perfect for fall. I am probably rubbing the line of holiday with mine, but I am pretty sure you won’t mind. Gingerbread truffles are so darn easy to make, just 4 ingredients! The first batch I made of these I brought to the ladies of my cooking club last week. There were 5 of us at lunch, and I went home with an empty container. Everyone packed up what was left, and asked if they could bring them home. Plus for a shower, I love the idea of small bites that you can eat with your hands.
I did make a second batch of these truffles the next day, and they disappeared almost as quickly. Gingerbread and chocolate are perfect together. The hint of spice just warms you up and is perfect for fall. I used International Delight Gingerbread Latte to give all the gingerbread flavor to these truffles. All you have to do is melt chocolate with some cream and the gingerbread creamer, and let it set up. I rolled the truffles in crushed gingerbread cookies, but you roll in cocoa powder, powder sugar, sprinkles, dip in chocolate, or even roll in nuts!
- 3/4 cup heavy cream
- 1/4 cup International Delight Gingerbread latte creamer
- 16 oz semi sweet chocolate , chopped
- 1 cup gingerbread cookies , crushed
In a large bowl heat heavy cream and coffee creamer. Stir in chocolate until melted and smooth.
Let set in fridge for a minimum of 6 hours, or overnight.
Using a small cookie scoop, scoop balls of chocolate and roll. Place on a cookie sheet.
Roll each ball through crushed cookies to coat.
Store in fridge until ready to serve.
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