Gingerbread Peppermint Truffles
When you bake Gingerbread, it is so hard not to just eat it from the oven. I made these truffles twice because the first time I said to ($%& with it and dumped some whipped cream on a slab of gingerbread. When my children saw what I had done, that's all she wrote. Had to start all over with the truffles. My advice? Either buy prepared gingerbread or make two batches.
In the meantime, these truffles say Happy Holidays in every bite. I won't lie to you, they are sweet and probably not for the those watching your caloric intake. If you don't make them for yourself, wrap up decoratively and hand them out. Nah! eat 'em up!
For 10 Serving(s)
- 1 9 x 13-inch gingerbread cake, cooked and cooled
- 3/4 cup(s) prepared vanilla frosting
- 8 ounce(s) chocolate chips
- 1 tablespoon(s) vegetable oil
- 1 teaspoon(s) peppermint extract
- Red, Green or White Candy Coating
Gingerbread Peppermint Truffles Directions
- In a large bowl, crumble the gingerbread cake as finely as you can with your hands. Add the prepared frosting and mix in well with either your hands or a stout fork; set aside.
- Place chocolate chips, vegetable oil and extract in a bowl and microwave on high for 1 minute. Remove, stir and continue microwaving and stirring until melted and smooth. Shape the gingerbread mixture into balls, any size.
- With two forks, dip each truffle ball into the melted chocolate until evenly coated, holding them above the chocolate until excess has drizzled off. Place on a waxed paper lined sheet pan or dish and continue until all the gingerbread is used.
- Place in the refrigerator until hardened, about 10 minutes. Remove and drizzle the candy coating on each ball decoratively.