When I make gingerbread cookies ( biscuits) at Christmas I make up a double quantity of my gingerbread recipe from my recipe book, that makes about 100 stars, trees gingerbread men etc.. There are sometimes some biscuits that stick together and it spoils the look for decorating , some get slightly coloured around the edges and so I use a microplane grater to grate off any of the slightly singed bits.

When I make gingerbread cookies ( biscuits) at Christmas I make up a double quantity of my gingerbread recipe from my recipe book, that makes about 100 stars, trees gingerbread men etc.. There are sometimes some biscuits that stick together and it spoils the look for decorating , some get slightly coloured around the edges and so I use a microplane grater to grate off any of the slightly singed bits.
I didn’t want to discard these tasty little biscuits so I started thinking what to do with them and that is how this recipe came about.
If you don’t have time to make some gingerbread then buy ready made.

Makes 30 x 15g truffles, just the right size to pop in your mouth or two bites 

What you will need 
Baking tray covered with a silicon sheet or baking parchment
A food processor or plastic bag and rolling pin
Chocolate fork and chocolate lifter, this is a bit of a luxury but not expensive on the internet instead use a fork and a cocktail stick
Microwavable bowl and a microwave set on low to melt the chocolates

If you don’t have a microwave them a pan of just simmering water and a heatproof bowl set above it with the water not touching the bottom of the bowl.
2 small disposable piping bags for piping chocolate on the truffles 

If you want to go really bling and no expense spared then a sheet of edible gold foil

Ingredients
200g gingerbread 
100g full fat cream cheese
40g finely chopped stem ginger plus 1 tablespoon of ginger syrup from the jar
1/4 - 1/2 teaspoon ground ginger ( depending on how  “ginger “ you want the truffles to taste
1/2 teaspoon vanilla extract
A little cornflour for dusting your hands when rolling the truffles

To decorate
150g good quality white chocolate
150g good quality dark chocolate
Or 
200g of milk or plain chocolate grated ( this is easily done in a food processor)

Method

1. Place broken pieces of gingerbread in a food processor and “ blitz until fine crumbs with  no lumps are left.
2. Add all the remaining ingredients and pulse until well combined, if the mixture sticks, use a spatula to stir the mixture and then pulse until fully combined.
3. If you don’t have a processor then place the gingerbread in a plastic bag tied securely then use a rolling pin to “bash “ the biscuits into crumbs 
4. Place all ingredients in a bowl and stir until fully combined.
5. Dust your hands with a little cornflour and spoon a teaspoon of mixture onto your weighing scales( I keep small pieces of cut off cake liner sheets and put the on the scales so the scales won’t get sticky),  make each truffle 15g ( this ensures all the truffles are the same size). If you aren’t too worried about sizes then take a  teaspoon of mixture and roll it into a round ball and place on the baking sheet repeat this until all the mixture is rolled out.
6. Place the truffles in the refrigerator for an hour to become chilled and firm.
7. Place the white chocolate in the microwavable bowl and heat for 1 minute, remove and stir, repeat this twice more. The chocolate should still have a few piece of whole unmelted chocolate in the bowl using  spatula stir and lift the mixture to melt the remaining pieces . This lifting and stirring isn’t exactly tempering but it will give a better sheen to the finished truffles.
8. Drop a truffle into the melted chocolate and ensure it is completely covered before lifting from the bowl and allowing the excess chocolate to drip back in to the bowl before placing the truffle on the baking sheet.Repeat this until half the truffles are covered. Leave a little of this chocolate and set aside for decorating.
9. Melt the dark chocolate in the same way as the white and cover the remaining truffles.
10. The bowls of chocolate will need to be re melted for the final decoration do this and then place the two chocolate into the two disposable bags, snip of a very small hole in each bag and pipe lines of chocolate across each chocolate so the white truffles have dark lines and the dark ones white lines.
11. If you are making these as a special gift or after dinner treat using tweezers ( not your fingers as the foil will stick to your fingers) drop a little sliver of gold foil onto each chocolate.
12. Store the truffles in an airtight container in a cool place, because the truffles are sealed with chocolate they will keep for up to 4 weeks and be fine.
13. If you are covering the truffles with the grated chocolate then do this as the mixture is made and is a little sticky so  the grated chocolate will stick to them. Place the grated chocolate in a shallow bowl and roll each truffle in the chocolate until it has a good coating. Place them in the refrigerator to chill until firm, pack into an airtight container and keep in the fridge until serving , these will last about 2-3 weeks. ​