Biscoff or Gingerbread Truffles
- 2 cups crushed Biscoff Cookies (Speculoos Cookies) OR 2 cups Swedish Gingersnaps
- 10 ounces milk chocolate
- 3/4 cup heavy cream (do not use whipping cream)
- 2 teaspoons Dixie Crystals Extra Fine Granulated Sugar
- 2-3 cups small crushed Biscoff or gingerbread cookies
- 10-16 ounces milk or dark chocolate flavored candy melts/melting wafers
- Prepare cookies as directed, once cooled chop into semi-coarse pieces, however, pieces should not be larger than a pea. Also, do not crush as you would when preparing a Graham cracker crust.
- Chop first listed (10 ounces) milk chocolate in small pieces and place in a bowl large enough to hold whipping cream. Set aside.
- In a saucepan bring whipping cream and sugar to a boil. Remove from heat and pour onto chopped chocolate. Whisk into smooth emulsion (ganache).
- Stir mixture occasionally until cooled to room temperature. Stir in crushed cookies and combine with a rubber spatula.
- Onto a plastic food film lined cutting board, scoop using a melon baller in 2-3 teaspoon size mounds. Alternatively, pipe ganache using a piping bag fitted with a plain big round pastry tip into mounds.
- Before rolling into round balls, know that professional chocolatiers will allow ganache to fully set/harden for 12 hours or longer before proceeding with next step. Covered with plastic food wrap and stored in a cool place (not refrigerator) is ideal.
- Using your hands roll in a perfect ball shape, preferably use gloves to keep filling from warming up by your hands. If mixture becomes too soft, place briefly in refrigerator.
- Scatter small crushed cookie crumbs on a cookie sheet lined with plastic food wrap.
- Melt candy melts/wafers according to manufacturer’s directions.
- It is best to perform following steps with help from another person.
- Place some of melted chocolate between your palms and roll a truffle in it to coat well. Place onto cookie crumbs. Other person rolls truffle in cookie crumbs using a fork until evenly coated.
- Line another cookie sheet with plastic food film.
- Reheat chocolate mixture as needed.
- Roll cookie crumb coated truffles between palms and place on prepared cookie sheet. Sprinkle with a few crumbs of cookies on surface.
- Keep truffles refrigerated, but truffles can be removed from refrigerator hours before serving.
Dixie Crystals Insight
- To save time, you can use store bought Biscoff or gingerbread cookies.
- Not all milk chocolate is created equal. Some contain higher amounts of sugar which can interfere with proper setting of ganache. We strongly recommend using high quality milk chocolate for this preparation. This recipe was developed with Lindt Classic Recipe Milk Chocolate.
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