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Gingerbread truffles

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Ingredients

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
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Preparation

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.

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