Gingerbread Truffles

Gingerbread Truffles

  • 1 jar (150g) Spread
  • 350g gingerbread cookies
  • 150g melted plant-based chocolate
  • Melt the chocolate over a water bath or in the microwave. (If you use the microwave, make sure to heat the chocolate in intervals so it doesn't explode in there ;))
  • Place your gingerbread cookies in a blender. Blend until you have a sand-like texture. Pour the crumbs into a bowl.
  • Using a spatula, press the Creamy spread into the cookie crumbs until a smooth dough is formed.
  • Roll into small truffle-sized balls and leave to chill for at least 30 minutes in the fridge.
  • Dip the gingerbread-balls in the melted chocolate using a toothpick. Make sure to shake off the excess by tapping it against the corner of the bowl.
  • Finally, sprinkle some more crumbles on top to garnish!
  • Store in an airtight container in the fridge for up to a week.

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