Gingerbread truffles
Here's a recipe that's a wonderful way to use up leftovers after Christmas and is also really tasty!
Ingredients for approx. 30 truffles
150 g gingerbread
150 g cream cheese
1 pinch of ground lemon peel
200 g white chocolate
1 pinch of lava salt
Preparation
Grind the gingerbread very finely...
...and mix with the cream cheese to make a mixture that is as uniform as possible,...
...then knead in the ground lemon peel to taste.
Then put it in the fridge for about 1/2 hour so that it becomes somewhat firm and can be processed easily.
Then form small balls out of the mixture, about the size of a walnut, and then if necessary put them in the fridge again so that they become a little firmer while you prepare the chocolate coating.
Melt the chocolate in a water bath, carefully dip the balls until they are completely coated with chocolate, then place them on a sheet of baking paper, aluminum foil or something similar and sprinkle them directly with a very small pinch of lava salt.
Allow to dry well.
Store the finished Piparkökurtrufflur in the refrigerator and serve well chilled.
[Translated from here.]
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