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Gingerbread Truffles

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Ingredients

Adjust Servings:
1 (14 ounce) package white chocolate chips, for a firmer center use more
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (14 ounce) package dark chocolate melts, melted to dip truffles
candy sprinkles, christmas ones are perfect

Nutritional information

851.9
Calories
514 g
Calories From Fat
57.2 g
Total Fat
34.8 g
Saturated Fat
82.1 mg
Cholesterol
134.5 mg
Sodium
80 g
Carbs
0.6 g
Dietary Fiber
78.1 g
Sugars
8.6 g
Protein
517g
Serving Size

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Gingerbread Truffles

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    Cuisine:

    OK! These truffles are sooooo good! I did notice that some cooks found out that the filling was to runny to roll, so I kept the filling in the freezer over night. Roll them into small balls and put them right back to the freezer. (The last couple filling balls were a little sticky, but most of them were easy to work with.) After 30 minutes, I coat the fillings with melted dark chocolate, add candy sprinkles, and then freeze the truffles again before serving. They turned out wonderful!

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Gingerbread Truffles, These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886 Prep time does not include time needed to chill , OK! These truffles are sooooo good! I did notice that some cooks found out that the filling was to runny to roll, so I kept the filling in the freezer over night Roll them into small balls and put them right back to the freezer (The last couple filling balls were a little sticky, but most of them were easy to work with ) After 30 minutes, I coat the fillings with melted dark chocolate, add candy sprinkles, and then freeze the truffles again before serving They turned out wonderful!


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    Steps

    1
    Done

    In Microwave-Safe Container or on Top of Stove, Melt the White Chocolate Chips With Cream.

    2
    Done

    Stir in Cinnamon, Ginger and Cloves.

    3
    Done

    Pour Into Shallow Pan.

    4
    Done

    Refrigerate 1-2 Hours or Overnight Until Firm but Pliable.

    5
    Done

    Roll Into 1-Inch Balls, Chill Again Until Firm. You Can Do This My Sticking Them Into the Freezer. Reroll Into a Nice Ball Shape.

    6
    Done

    Dip Into Melted Candy; Roll in Sprinkles.

    7
    Done

    Enjoy!

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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