Ginger Spice Truffle Balls
By definition, truffles, the chocolate kind not the fungus, are made of chocolate and cream only. These I call truffle balls, which are a throwback to the rum balls of the 1950’s.
I enjoy making truffle balls, because for one thing they’re way easier than real truffles. They’re also more “stable” and less temperamental, because of a cookie or cake base.
When I make truffle balls, I typically make a batch or two, freeze them, and then whip them out for when I have company. You can’t do that with real truffles.
This truffle recipe I came up with when I was doing the food for a charity event benefiting our local SPCA. So many people loved these things and fortunately I kind of remembered what I’d done, and thus, a recipe was born.
Ginger Spice Truffle Balls
6 ounces gingersnap cookies
8 ounces bittersweet chocolate
4 ounces unsalted butter
2 tablespoons strong coffee
2 tablespoons spiced rum
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons cocoa powder
3 tablespoons sifted powdered sugar
Run the cookies though the food processor until fine crumbs. Place them in a large bowl and set aside.
In the top of a double boiler, place the chocolate, butter, coffee, and rum. Over gently simmering water, melt the ingredients completely. Stir in the cinnamon and ginger. Remove from over the heat and let cool for a few minutes.
Pour the chocolate mixture over the cookie crumbs. Using a rubber spatula, combine the chocolate and the crumbs completely. Cover the bowl with foil, and place the bowl in the refrigerator for about four hours.
When you are ready to make the truffle balls, get the bowl out of the refrigerator.
In a small bowl, mix together the cocoa powder and powdered sugar well. Have a small spoon and a re-sealable bag handy.
Using the spoon, grab a little of the chocolate-cookie mixture and rub it with both of your hand in a circular motion to make a ball. It shouldn’t be larger than 1″ in diameter. Roll the truffle ball in the coating and place it in the bag. Continue with the remaining chocolate-cookie mixture. You can pour the remaining coating mixture into the bag if you wish.
Refrigerate the truffles or freeze them.
If you freeze them, thaw in the refrigerator first, then put them in a bowl about 30 minutes or so to warm up before serving.
It’s just as easy to double the recipe. Or triple it.
These are really nice for company. Just have some ready to eat at room temperature, and nobody has to eat a slice of cake to please the hostess/host!
About the Author: Chef Mimi
Thanks so much Angie!
I bet these are delicious and not unlike my mother’s rum balls which were also made of ground cookies and nuts. I remember opening a tin of them and the aroma of rum was very intense!
I’m sure they’re basically the same thing. I love switching out the cookies, and adding different flavorings and liqueurs or liquors. They’re just fun!
They are fun and not as messy as either truffles or cookies!
Yes, and so much easier to make!
Love these! I remember loving rum balls when I was younger, and I think I’d like these even more. The complexity of flavors combined with the texture sounds amazing.
Thank you! They actually really fun to create!
These look quite irresistible. Ginger and chocolate is such an interesting combination.
There’s nothing quite like crystallized ginger, is there. I put it in granola for a little zing, but like you, love it with chocolate!
I am pinning this one! How wonderful, and easy too. I cannot wait until we can have guests in the house again.
Aint’ that the truth?!! I almost had four friends over on NYE, but then I cancelled. I chickened out, and I don’t regret it, but I miss friends! (As does everyone else!)
Will be great to make for Valentine’s Day.
Yeah! I honestly hadn’t thought of that, but they’re a nice little treat of chocolate.
That is such a great idea to freeze them. However, I might be tempted to melt them in my mouth all the time :)
Ha! Have your husband hide them in the freezer!
Thanks so much!
That looks rich and decadent!
Not terribly rich, but very very good!
Ha! I think that’s a compliment, and I’ll take it!
Very simple, fun to make, and great to eat!
These look fabulous, Mimi. I look forward to giving them a try! I think that could be very soon. :-)
They’re so easy and fun to make. And you can really mix up the ingredients!
Wow, these sound like fun to make, and how delicious! Love those gorgeous roses, too. :-) ~Valentina
Thank you! I happened to have them from an arrangement my family sent on Thanksgiving!
We haven’t made rum balls in years. And haven’t ever had a rum ball with all this flavor packed into in. Genius recipe — thanks.
Aw, thank you! They’re so fun to create!
Ah, you had me at ginger spice! I love the seasonings you used in these truffle balls, Mimi. My Mom used to make rum balls, but gosh that was 30 years ago now. This sounds like a wonderful riff on the classic rum ball!
Yes, basically a rum ball, and you can use rum, or any liquor or liqueur. Plus any kind of cake or cookie base with the chocolate. So much fun to create!
Thank you so much!
Hi Mimi. These truffle balls look ridiculously scrumptious! And wow, gingersnaps, what an interesting addition along with all of the other lovely ingredients. My mouth is watering just reading through your post. These are perfect for Valentine’s Day coming up. Thanks so much for sharing.
Great idea! Plus it’s not like eating a whole slice of cake. Just a little fun bite!
These look delicious! Chocolate and ginger goes very well together, and I’ll never turn down a truffle! :)
They are a nice combination!
I’ve pinned your delicious little treats, Mimi. I agree with you, guests at my house usually prefer a small bite of something sweet rather than a large slice of cake.
Guests rarely get dessert at my house (well, in the old days) because I prefer cooking a great meal than fiddling with a dessert, so yes, these are really handy, especially for a party or buffet. And you can really change up the flavors!
Thank you Kay!
Around 2 dozen.