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Chocolate and Gingerbread Truffles


This chocolate truffle recipe captures all things Christmas in one bite. It would make a great gift for a foodie or just to serve during the festive period.




500 grams gingerbread cake
30g cocoa powder
1 orange the zest only (You could freeze the rest of the orange for an orange and polenta cake.)
1/2 tablespoon ginger powder
50g cream cheese
Big pinch of salt
150g dark chocolate 70%

50g cocoa powder for rolling the truffles


Here’s how:

Place all the filling ingredients into a food mixer and blend together until it forms a dough.
Add the melted chocolate and mix slowly for 1 minute.
Remove and divide into 24 balls using a spoon or small ice cream scoop.

Put the truffles in the fridge and leave to set for 1-2 hours.
Once cooled and set, dip each truffle in a bowl of cold water, shake off the excess water and then roll in the cocoa powder
Keep the truffles in the fridge.


Recipe by Peter Sidwell

Chocolate and Gingerbread Truffles

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