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 🙂
CHOCOLATE GINGERBREAD TRUFFLES
Makes: approx. 50
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
- Blitz gingerbread cookies in a food processor so that they become crumbs. Melt/soften butter. Grate marzipan.
- 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.
- Blitz the extra gingerbread cookies and mix with cocoa.
- 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 🙂