Tuesday, 6 December 2016

No-Bake Gingerbread Truffles.

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Is there anything more therapeutic than baking during the festive season? There's just something so charming about all of the beautiful mouth-watering scents filling your kitchen and getting the opportunity make use of all of the delicious festive flavours. Admittedly, I wouldn't even come close to being the next Mary Berry, but I thoroughly enjoy baking at this time of the year nonetheless.

Truffles are, without a doubt, one of my favourite sweet treats to whip up in the kitchen all throughout the year and technically require no baking whatsoever. They are ridiculously easy to make and almost take no time at all.

My go-to truffle recipe would be deliciously indulgent chocolate-covered Oreo truffles - however, I thought I'd add a little festivity into my go-to recipe by substituting the Oreos with gingerbread. As a result, you're left with truffles that are rich, subtly spicy and delicious every time. So if you want to win your loved ones over with an easy no-bake this festive season, keep reading for the recipe.

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Ingredients (7-10 truffles)

200g gingerbread cookie crumbs
100g cream cheese
200g milk/dark chocolate
200g white chocolate
1tsp vanilla extract

Step one.

In order to get the best filling for your truffles, you'll need to crush your gingerbread cookies of choice into fine crumbs until you're left with 200g of gingerbread cookie crumbs. If you don't happen to own a food processor, the best way to do this is by putting the cookies into a food bag and bashing them with a rolling pin until you're left with the crumbs. I'd recommend double-bagging them, just in case the bag bursts from the pressure.

Step two.

Measure out your cream cheese into a large bowl. Personally, I'm not a huge fan of cream cheese, so I like to add in a tiny bit of vanilla extract just to take away the harsh, cheesy flavour. About 1tsp should do it, but feel free to add a little bit more if you see fit. Nevertheless, it's totally optional.

Step three.

Start to mix your gingerbread cookie crumbs thoroughly in with the cream cheese. I find it to be a lot more manageable when adding a little bit at a time, rather than dumping it all in at once. It can be rather tough to mix in towards the end, so don't be afraid to get your hands in there. You should be left with one big lump of the gingerbread mixture.

Step four.

Prepare a baking tray that you can lay the truffles out on and stick into the fridge when you're done. Take a piece of the gingerbread mixture and roll it in your hands to make a small ball. Really, you can make the truffles as big or small as you like. Depending on the size of the truffles, you should be able to get about 7-10 truffles out of the mixture. As the truffles are so rich and so sweet, I like to keep them quite bite-sized. Continue to roll the mixture into small individual balls until there is none left, and pop them into the fridge.

Step five.

The gingerbread mixture tends to be rather sticky, and the truffles ideally need at least an hour to cool. Cooling allows them to become slightly harder, and a lot less sticky, which makes it easier to coat them in chocolate. I left my truffles in the fridge overnight, and found that this ultimately worked best for me.

Step six.

Melt your milk/dark chocolate and your white chocolate in separate bowls and begin to dip in your truffles. The best way to completely coat your truffles in chocolate is by maneuvering them with a fork. You can then lift them out of the chocolate with the fork, which helps to drain off the excess chocolate. Once coated, put your truffles down onto the baking tray to set. To decorate, you can either take a pinch of leftover gingerbread cookie crumbs and sprinkle them on top, or you can drip some lines of different coloured chocolate onto each truffle, which is what I decided to do. It's an effortless way to make your truffles look outstandingly professional. Let the truffles set, then enjoy!

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So there you have it, a super festive no-bake recipe that works without fail every single time, and is incredibly easy to accomplish in six easy steps. All in all, these truffles take no longer than 15 minutes to make (with the exception of cooling time). Your loved ones will adore them.

What are a few of your favourite things to bake during the festive season?

Katy Belle.
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