Gingerbread truffles

Can you believe that it is almost Christmas? Like every year I don’t know where the time has gone!

I wanted to save my most Christmassy recipe for last: Gingerbread truffles. In my book nothing says Christmas like Gingerbread. The aroma of gingerbread spices filling up your home (and tummy) and the sweet and spicy flavors tingling your taste buds.

The result of my fourth baking experiment were Gingerbread Truffles. Soft, almost cake-like, truffles, with a sublte gingerbread flavor, paired with apricot jam and finished with a coat of white chocolate and a dust of cinnamon. If you like your truffles a bit spicier, you could easily adjust the spice measurements to your taste.

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Prep time

1 hour

Cook time

30 mins

Total time

1 hour 30 mins

Author: Bowsessed

Recipe type: Truffles, Dessert

Serves: 30

Ingredients

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

Instructions

Preheat the oven at 150°C using hot air. Line a square, 20 cm baking pan with parchment paper.
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.
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.
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.
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.

Notes

Keep the truffles refrigerated.