Easy Gingerbread Truffles Food

GINGERBREAD TRUFFLES RECIPE BY TASTY

Steps:

• Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
• Add the chocolate and allow the heat of the cream to melt it.
• Stir in the ginger and cinnamon.
• Leave to chill in the fridge for about 3 hours, or until completely set.
• Crush the ginger biscuits in a food processor until you form fine crumbs.
• Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
• Enjoy!

GINGERBREAD TRUFFLES

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,

ULTIMATE EASY GINGERBREAD

Steps:

• Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
• Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
• Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
• Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

GINGERBREAD TRUFFLES

Steps:

• In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
• Stir in cinnamon, ginger and cloves.
• Pour into shallow pan.
• Refrigerate 1-2 hours or overnight until firm but pliable.
• Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
• Dip into melted candy; roll in sprinkles.
• Enjoy!