Gingerbread truffles



for 30 truffles

  • 140 g chocolate covered gingerbread
  • 40 g powdered sugar
  • 20 g rum
  • 50 g milk chocolate, chopped
  • 50 g dark chocolate, chopped
  • 20 g butter

in addition

  • powdered sugar


Finely grind the gingerbread and mix with powdered sugar and rum.

Melt the chocolate and butter over a water bath, stir until smooth and add to the gingerbread crumbs.

Knead everything until the dough is uniform and place in the refrigerator for at least 1 hour.

Once it is solid, remove from refrigerator, shape small balls and flip them in powdered sugar.

Store the gingerbread truffles in the refrigerator until needed.

Registration failed. Please verify the inserted data and try again,