Gingerbread Brownie Truffles Recipe!

Hello lovelies,

Would you believe me if I told you that these incredibly delicious truffles were actually created due to a mistake I made?

Well it’s true and I won’t lie, I actually much prefer these truffles to the original idea anyway!

I had planned an entirely different bake which obviously included gingerbread brownies but it was a complete and utter flop, so rather than throwing the whole brownie away, I decided to allow it to cool slightly and made them into truffles.

We all know truffles are known for being a ridiculously simple treat to make, normally using two or three ingredients, but using lukewarm brownies… it’s even easier and that’s what I love about today’s recipe – how easy these are to recreate.

Not only are these truffles easy to recreate and look adorable, they also taste unbelievably delicious and alongside fudge, are the perfect sweet treat to gift loved ones this festive season!

So, if these truffles sound like abit of you, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

Category: Sweet Treat / Christmas

Servings: 25-30 Truffles

Prep Time: 10 Minutes

Bake Time: 30 Minutes

Rolling Time: 10 Minutes

Chill Time: 1.5 Hours Overall

Decorating Time: 20 Minutes

Overall Time: 3+ Hours

Ingredients You Need For The Gingerbread Brownie:

  • 200g Of 70% Cocoa Dark Chocolate
  • 200g Of Unsalted Butter
  • 3 Large Eggs
  • 275g Of Caster Sugar
  • 100g Of Plain Flour
  • 50g Of Cocoa Powder
  • 2tsp Of Ground Ginger
  • 1/2tsp Of Ground Cinnamon

Ingredients You Need To Decorate The Truffles:

  • 500g Of White Chocolate
  • ‘Caramel’ Coloured Food Colouring
  • Sprinkles

How To Make The Gingerbread Brownie:

  • Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed, brownie tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
  • Secondly, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
    When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
  • Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
  • Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
  • When combined, sift in the 100g of plain flour, 50g of cocoa powder, 2tsp of ground ginger and 1/2tsp of ground cinnamon and carefully fold into the mixture.
  • Place the brownie into the oven and bake for 25-30 minutes, until there’s a slight wobble in the centre of the brownie and a skewer placed into the outer corner of the brownies comes out mostly clean.
  • Once baked, remove the brownies from the oven and allow to cool down until lukewarm.

How To Roll Into Truffles:

  • Now that the brownies have cooled enough to handle, using a fork, crumble the brownie up.
  • Using a small icecream/cookie scoop, scoop a heaping tablespoon into your hands and press together until you’re able to form a ball, repeat this step until the entire baked brownie has been rolled into balls. This recipe should roughly make 25-30 truffles.
  • When all the truffles have been rolled, place into the fridge for a hour to set.

How To Decorate The Truffles:

  • In a microwavable bowl, add 400g of white chocolate, place into the microwave and in 20 second blasts, blast the chocolate until fully melted.
  • When melted, add 2-3 drops of caramel coloured food colouring and mix until the white chocolate has turned into a caramel colour.
  • After an hour, remove the truffles from the fridge and one by one, drop the truffles into the coloured white chocolate and using a fork, coat all sides of the truffle.
  • Then, using the fork, lift the truffles up out the chocolate and allow the excess chocolate to drip off into the bowl (Tip: you could also lightly tap the end of the fork to remove any excess chocolate).
  • Place the fully coated truffles onto a lined baking tray.
  • Now, in a different microwavable bowl, add the remaining 100g of white chocolate, place into the microwave and in 20 second blasts, blast the chocolate until melted.
  • When melted, transfer the melted chocolate straight into a piping bag, snip the very tip of the bag off and drizzle the white chocolate over the top of the truffles.
  • Finally, top with whatever sprinkles you like and place back into the fridge for 30 minutes to allow the chocolate to fully set. Then, serve.

That’s your Gingerbread Brownie Truffles prepared, baked, rolled, chilled and decorated, ready for you to enjoy!

Notes:

See, I told you, it’s as easy as that! There’s no ridiculously hard steps to follow, any one of any skillset can easily recreate these truffles and end up with these perfect little balls of heaven.

Oh, and who wouldn’t want to receive a homemade batch of gingerbread brownie truffles as a gift this Christmas? They are just the perfect gift and I won’t hear otherwise.

Let me know in the comments below if you make these truffles yourself and if you do, what your thoughts are on them. Are you a truffle lover? Do you love these gingerbread brownie truffles as much as I do?

Sending you all tons of love & hugs as always,

Elle xo

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