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Gingerbread cheesecake truffles recipe
Gingerbread cheesecake truffles recipe
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Christmas gingerbread cheesecake truffles: a festive, simple delight for gifting or indulging.
Ingredients:
  • 1 quantity gingerbread dough (see note)
  • 250g cream cheese, chopped, at room temperature
  • 150g dark cooking chocolate, melted, cooled
  • 375g packet dark choc melts
Instructions:
  • Prepare a baking tray with a layer of baking paper. Roll out the dough on the baking paper with a lightly floured rolling pin until it is 5mm thick. Cut the dough into nine 5cm squares and place them on the tray. Chill in the fridge for 15 minutes.
  • Preheat the oven to 180C/160C fan forced. Bake until light golden, about 10-12 minutes. Allow to cool on the tray, then roughly chop and pulse in a food processor until coarse crumbs form.
  • Using electric beaters, whip cream cheese in a bowl until creamy. Mix in melted chocolate until well combined. Fold in 1/2 cup of biscuit crumbs. Chill the mixture in the fridge for at least 6 hours, or overnight, until it's firm and ready to roll.
  • Cover a baking tray with parchment paper. Shape tablespoonfuls of cheesecake mixture into balls and chill on the tray in the fridge for 30 minutes.
  • Place the chocolate melts in a microwave-safe bowl. Microwave on Medium power, stirring every minute, for 2-3 minutes until the chocolate is melted and smooth. Let it cool for 5 minutes.
  • Prepare the baking tray by lining it with baking paper. Dip the balls into melted chocolate, allowing the excess to drip off. Place the chocolate-coated balls on the tray and top them with the remaining crumbs. Let them sit for 10 minutes before serving.

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