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Gingerbread truffles


gingerbread truffle

Ingredients 5
Servings 30-40
Time 10

Ingredients

  • 2 packets
    (200 g each) ginger snap biscuits
  • 200
    g
    cranberries, roughly chopped
  • 1
    can (385 g) condensed milk
  • 300
    g
    dark chocolate
  • green and chocolate vermicelli cake decorations
 

Method

30
 

1. Crush the biscuits very finely. Mix in a large bowl with the cranberries and  condensed milk.

2. Using a 15 ml (1 T) measuring spoon, scoop equal-sized  portions of the  truffle mixture.

3. Wet your hands with water and roll each spoonful of truffle  mixture into a ball.

4. Freeze for 30 minutes to harden.

5. Melt the dark chocolate and dip each ball  in the chocolate to coat.  Sprinkle the cake  decorations over and leave to set for a few minutes

 

 

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