Gingerbread and orange chocolate truffles

European 15 Mins Prep · 10 Mins Cook

1. In a food processor, pulse the gingerbread cookies to fine crumbs. Transfer to a mixing bowl.
2. Roughly chop the chocolate.
3. In a saucepan, combine the butter, double cream and chocolate over a low heat. Stir continuously until the chocolate and butter have melted and the mixture is smooth. Remove the saucepan from the heat and add the spices and salt. Stir until well combined.
4. Pour the chocolate mixture over the crushed cookies. Stir until all the ingredients are combined and the mixture has a uniform consistency.
5. Line a 20cm x 22cm baking tin with baking paper.
6. Pour the mixture into the tin. Refrigerate for at least 2 hours, or until the mixture is firm and easy to handle.
7. Once set, remove the truffle slab from the tin. Mark 2½cm x 2½cm with a ruler. Using a hot knife (dip the knife in hot water, then wipe it with a kitchen towel), cut the slab of truffle into squares.
8. Using a fine sieve, liberally dust cocoa powder over the chocolate squares.
9. Store in an airtight container at room temperature. The cocoa powder will get slightly wet and clump up a little after 3-4 days. To prevent this, you can add a pack of silica gel to the container to absorb any excess moisture.

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