Skip to main content
EN NOEnglish

Ginger biscuit and chocolate truffles

Time for new traditions? Get into the festive spirit with this crunchy, tasty treat that combines two classic Swedish Christmas flavours. Enjoy!

A hand is taking a treat from a glass platter filled with golden brown, crumb-covered truffles, set on a green surface.

Serves: 40 | Preparation time: 20 minutes + 6 hours

Ingredients

20 VINTERSAGA ginger thins

3 x 100 g CHOKLAD MÖRK dark chocolate tablet

1 1/2 dl whipping cream

100 g butter, room temperature

1/2 tsp salt

Step by step

  1. Roughly chop the chocolate. 
  2. Place the ginger thins in a plastic bag. Crush them into crumbs until they are the desired size.
  3. Heat the whipping cream and butter in a saucepan until it reaches 75°C. Remove the saucepan from the heat and add the chocolate. Stir until the mixture is smooth.
  4. Add half of the ginger thin crumbs and stir until the mixture is smooth again. Let the mixture cool in the fridge for at least four hours.
  5. Shape the mixture into small round balls and roll them in the remaining ginger thin crumbs.

A close-up of a glass platter filled with golden-hued, crumb-covered truffles, made of dark chocolate and ginger thins.