Bourbon Gingerbread Truffles
User Reviews
5
Bourbon Gingerbread Truffles
Description
Bourbon Gingerbread Truffles are made by blending semi-sweet chocolate and butter until smooth, then mixing in finely ground gingersnap cookie crumbs and bourbon. After chilling the mixture to firm up, it's rolled into small balls on a parchment-lined tray. Half of the truffles are coated in a sifted garnish of cocoa powder, powdered sugar, and gingersnap crumbs, adding a textured, sweet exterior. This treat focuses on the deep flavors of bourbon and the spicy notes from the cookie crumbs, finished with the richness of the chocolate and butter base.
The preparation involves melting the chocolate and butter gently to avoid scorching, while ensuring the gingersnap crumbs are finely processed for even mixing. The bourbon adds a subtle bite that complements the gingerbread flavor. Chilling the mixture before rolling helps achieve the right consistency for shaping the truffles. Once assembled, these truffles make a refined dessert for special occasions.
The garnish doubles the textural contrast and provides a festive appearance that enhances the sensory experience. These truffles should be served chilled to maintain their form and richness but can be brought to room temperature briefly before serving to soften the texture. They offer a sophisticated treat combining classic dessert flavors with a spirited twist.
Ingredients
FOR BOURBON GINGERBREAD TRUFFLES
- 1 cup semi sweet chocolate chips
- 6 tablespoons butter unsalted
- 1 cup gingersnap cookie crumbs finely crushed in a food processor, about 4-6 ounces of cookies
- 3 tablespoons bourbon
FOR GARNISH:
- ¼ cup cocoa powder
- ¼ cup powdered sugar
- ⅓ cup gingersnap cookie crumbs finely crushed in a food processor
Instructions
- In a mini prep food processor add the gingersnap cookies and pulse until they've been reduced to fine crumbs. Reserve 1 cup for the truffles an about 1/3 cup for the garnish. Set aside.
- In a small saucepan, combine the butter and chocolate chips and heat over medium low heat, stirring occasionally until the chocolate is melted and smooth.
- Add one cup of the gingersnap crumbs and the bourbon and stir well to combine. Transfer to the refrigerator and chill for 45 minutes.
ASSEMBLE THE TRUFFLES:
- Line a small baking sheet with parchment paper. Set aside.
- After the chocolate mixture has firmed up, Use a tablespoon measure to portion out one tablespoon of chocolate gingerbread truffle mixture. Roll it into a ball and transfer to the baking sheet. Continue to roll the truffles until you've used all the chocolate filling.
FOR THE COCOA GARNISH:
- Sift the powdered sugar and cocoa together to remove any lumps.
- Roll half of the truffles in the cocoa garnish to coat them well. Transfer back to the baking sheet.
- Roll the other half of the bourbon gingerbread truffles in the gingersnap crumbs to coat them. Return them to the baking sheet.
- Refrigerate the truffles until firm. Transfer to an airtight container and keep refrigerated.
- To serve, remove the truffles from the refrigerator about 15 minutes before serving, so they can come closer to room temperature. They're better when they're not straight from the fridge, but they do need to be refrigerated for storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20truffles
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 30mg | 1% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 109IU | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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