Terry’s gingerbread cookie truffles!
Updated: Dec 7, 2020
Ingredients - 7 truffles 50g unsalted butter
50g granulated sugar
90g plain flour
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cloves (or mixed spice)
1/2 tsp vanilla extract
1 tbsp milk
50g Terry’s white chocolate orange, chopped
100g Terry’s white chocolate orange
7 mini white chocolate orange segments
30g white chocolate
1/2 tsp orange food colouring (I use these ones - https://amzn.to/2DqrZ9y )
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Preheat your oven to 170 degrees fan and spread your flour out over a lined baking tray.
Heat treat your flour for approximately 5-7 minutes. Keep checking the flour to make sure it doesn’t burn or turn brown.
Once treated, leave aside to cool.
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the vanilla extract and milk. Mix to combine.
Add in the flour and spices until a dough forms. If the dough is too crumbly add more milk.
Fold in the chocolate pieces and then roll the cookie dough into 7 balls.
Place on a piece of parchment paper and chill in the freezer until firm (approximately 30 minutes).
Once firm, melt the chocolate orange in the microwave.
Dip the cookie dough into the spread until completely covered and take out using two forks, shaking off the excess. Place on the parchment paper.
Repeat for the rest of the cookie dough and then melt the white chocolate in the microwave. Add the food colouring.
Drizzle this on top of the cookie dough balls. Place a mini chocolate segment on top and then place the balls back in the freezer to set.
Once set, serve and enjoy!