Gingerbread truffles

makes about 25
Gingerbread truffles
Rating: (0ratings)


100 ml whipping cream
75 g unsalted butter
75 ml Dansukker Icing Sugar
2 tbsp Dansukker Glucose Syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
1 ml ground cloves
200 g milk chocolate

To decorate
10-12 gingerbread biscuits

Combine the whipping cream, butter, icing sugar, glucose syrup and spices in a saucepan and bring to the boil. Break the chocolate into small pieces and add to the cream mixture. Stir until the chocolate has melted. Refrigerate until set. Crumble the gingerbread biscuits. Form the truffles into balls and dip in the crumbled gingerbread. Store in a cool, dry place.

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