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- 250 g gingerbread cookies
- 395 g of condensed milk
- 60g glace ginger
- 3 cups dried coconut
- 220 g dark chocolate
- 1/2 cup of grated coconut * to decorate
Cover the baking sheets with baking paper. In a food processor, process the gingerbread cookies until just fine.
Chop the desired amount of ginger glace into fine pieces.
In a medium bowl, combine the crushed crackers, condensed milk, minced glace ginger, and dried coconut.
Put the mixture in the fridge for at least half an hour; rolling the balls is much easier when the mixture is cold. If you want to cover some of the balls with grated coconut, do so now while the mixture is sticky.
Roll up bite-size balls and place them on a plate. Refrigerate again before covering with chocolate.
Melt the chocolate. Cover the truffles with melted chocolate and place on baking paper to prepare. You may also want to keep some smooth / uncoated truffles.
- food processor
You can use 60 g – 120 g of glace ginger, depending on your taste. Grated coconut is optional.