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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 flavors. 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 KAFFEREP ginger thins

3 x 3.5 oz CHOKLAD MÖRK dark chocolate bars

2/3 cup heavy whipping cream

7 tbsp 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 170°F. 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 4 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.