Gingerbread Truffle



Time Needed

30 mins Prep

10 mins Cook



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  • 1 cup
    Heavy Cream
  • 450 g
    Dark Chocolate Melts
  • 3/4 tsp
    Ground Ginger
  • 1/2 tsp
  • 100 g
    Gingersnap Cookies
    finely crushed

Nutrition Information

Qty per
57g serve
Qty per
Energy 284cal 502cal
Protein 2.02g 3.56g
Fat (total) 13.4g 23.7g
 – saturated 3.74g 6.6g
Carbohydrate 38g 67g
 – sugars 22g 39g
Dietary Fibre 1.75g 3.1g
Sodium 148mg 262mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

If you didn’t think gingerbread could be further reinvented, you obviously haven’t seen this Gingerbread Truffle recipe.

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.

Gingerbread Truffle


  1. Heat the cream until it is just boiling. Pour into a heat-proof bowl along with the semi-sweet chocolate melts. Stir until smooth.

  2. To this add the ginger and cinnamon. Mix until well combined.

  3. Pour mixture into a lined tray. Chill for one hour in the fridge, or pop in the freezer for 15 minutes.

  4. Using a metal spoon, scrape the chocolate mixture up and form into balls with your hands. Work quickly, or the chocolate will melt.

  5. Roll in the finely crushed ginger snaps until well coated. Store in the fridge.