Gingerbread truffles
Prep time
Cook time
Total time
Recipe type: Truffles, Dessert
Serves: 30
For the sponge
  • 2 large, organic eggs, divided
  • 70g caster sugar
  • 45g icing sugar
  • 100g organic all-purpose flour
  • 2 tsp gingerbread spices
  • 1 tsp baking powder
  • pinch of salt
  • For the spiced caramel sauce
  • 100g brown sugar
  • 50g organic butter
  • 60ml organic heavy cream
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
For assembling
  • 40g organic cream cheese
  • 3 tbsp apricot jam
  • 3 tbsp dark rum (optional)
  • 200g white chocolate for coating
  1. Preheat the oven at 150°C using hot air. Line a square, 20 cm baking pan with parchment paper.
  2. Separate the eggs, placing the egg whites in one bowl and the egg yolks in another bowl. Beat the egg whites with an electric mixer until foamy and frothy. Gradually add the caster sugar and continue beating until the egg whites are shiny and stiff peaks form. In another bowl, beat the egg yolks with the icing sugar for 2 minutes until the mixture has thickened and is light and fluffy. Gently add the egg whites to the egg yolk mixture in three batches. Carefully fold in the flour, gingerbread spices, baking powder and salt and mix until just incorporated. Pour the batter in the prepared baking pan, smoothing the top. Bake in preheated oven for 25 minutes, until a toothpick inserted comes out clean. Let the sponge cake cool completely.
  3. While the sponge cake is cooling down, start preparing the caramel sauce. Melt the sugar and butter in a saucepan over medium heat. Once the sugar is melted, reduce the heat to low. Do not stir the mixture, just swirl the pan occasionally. Watch the sauce and be careful not to let it burn. Wait for the sauce to turn golden brown. Carefully stir in the heavy cream and spices and beat it vigorously. Be careful not to burn yourself, the mixture may spit. Leave it to cool before using it.
  4. Once the sponge is completely cool, crumble the cake into a large bowl. Add the cream cheese, apricot jam, dark rum (if using) and cooled down spiced caramel sauce. Mix it all together until the batter is smooth. Take a tablespoon of dough at a time and form a ball between your hands.
  5. In a heatproof bowl, melt your white chocolate over a pan filled with water. Once your chocolate is melted, remove it from the heat. Dip your truffles into it and place them on parchment paper. Let the truffles set and keep them refrigerated.
Keep the truffles refrigerated.
Recipe by Bowsessed™ at