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EASY, FESTIVE CHOCOLATE GINGERBREAD TRUFFLES (with a dash of mulled wine & a touch of marzipan)

I bet you thought I’d forgotten about Project Pinterest, Operation Advent ;). Well, I haven’t… it’s just that I have not yet found the time to post all the different things I have been up to. But here is one of them in any case. A true taste of Swedish Christmas, in my humble opinion. I have heard these referred to as “glöggbollar” (mulled wine balls), but mulled wine is just one component. The main ingredient is gingerbread cookies; crispy Scandinavian-style ones (try Anna’s brand). These easy-to-make truffles are great for parties, can be made ahead (and frozen!) and would make delightful homemade gifts too. I made them for the first time last year and they were so easy, convenient, yummy and popular that I knew they’d make the Christmas cut this year too. If you like gingerbread cookies and you like chocolate, you’ll love these 🙂

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CHOCOLATE GINGERBREAD TRUFFLES
Makes: approx. 50
INGREDIENTS:
375 g gingerbread cookies
100 g butter
85 g marzipan
4 tbsp non-alcoholic mulled wine
200 g chocolate (I used a mix of dark and milk)
A few extra cookies (6 or so)
4 tbsp cocoa
DIRECTIONS:

  1. Blitz gingerbread cookies in a food processor so that they become crumbs. Melt/soften butter. Grate marzipan.
  2. Mix gingerbread crumbs, marzipan, butter and mulled wine to form a dough. Pop in the fridge for a bit if the dough seems too soft to work with. Take small portions of dough and roll into balls, placing on a tray lined with baking paper.
  3. Blitz the extra gingerbread cookies and mix with cocoa.
  4. Melt chocolate. Dip all the truffle balls in chocolate, then sprinkle liberally with cocoa mix. Let chill in fridge and take out a little while before needed.

 
*These freeze/defrost fabulously! Try storing in a baking paper-lined airtight container.
*Truly a great idea for Christmas parties and gifts 🙂

 

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