Spicy gingersnap truffles decorated for Halloween or for Thanksgiving or both as I did! 3 ingredients and some decorating and they are ready to eat ~ slowly with lots of mmmm noises!
So Halloween is just around the corner! YIPEE! I love Halloween ~ all of it! The decorating, getting dressed up, getting together with friends, eating Halloween themed food, seeing the kids in their costumes ~ LOVES IT! and best of all, my husband loves halloween too! He’s in charge of the yard decorations and I must say, he does an amazing job every year!
Of course, I’m in charge of the food so here is one of my spicy sweet recipes for you. A ton of gingerbread flavor!
Last year we had a little get together at our house and these truffle eyeballs were the sweet treat of the evening and you know what ~ they couldn’t be easier to make! All you need is a pack of your favorite gingersnap cookies, a package of room temperature cream cheese, some white chocolate for melting and then your decorations. So easy to make ahead, keep in the refrigerator until your party or gathering, take them to the office, make them for your kids to take to school (just leave off the nuts), great gifts for your friends or neighbors.
You could either decorate them with the edible eyeballs and decorators gel or just finish them with some finely chopped walnuts, a drizzle of orange white chocolate, save some of the gingerbread crumbs and sprinkle over top of the truffles. Either way is up to you or if you like, this makes about 40 truffles, so do half and half like I did!
Gingerbread Eyeballs & Truffles
INGREDIENTS:
- 1 pkg of gingersnap cookies (I used purity) about 2 1/2 cups crushed
- 1 250g pkg cream cheese, room temperature
- 1 – 2 boxes of white chocolate squares (Bakers)
- 1 tube red decorators gel
- 1 pkg edible eyeballs
- 1 pkg appetizer sized forks (Dollarama)
- garnishes ~ crushed nuts, gingersnap crumbs, melted white chocolate dyed orange
PREPARATION:
Finely crush gingersnap cookies using a food mallet, a rolling pin or your food processor. Add cream cheese to cookie crumbs and mix with a wooden spoon or your hands (the best tools to use for this) until well combined.
Using a small ice cream scoop, scoop dough onto a cookie sheet. Using your hands, roll each ball until nice and smooth. If making the eyeball truffles, stick a appetizer fork into the balls. Pop tray in the refrigerator to cool while you melt your white chocolate.
Melt white chocolate either on the stove using a bowl over a pot of hot water or in the microwave. Once melted and completely smooth you can start dipping the balls into the chocolate to coat evenly.
TO MAKE EYEBALLS:
The eyeballs will be easier as they already have a fork attached! Dip into melted chocolate, let excess drip off and place on cookie sheet. Return to refrigerator to completely harden.
Once hardened, using the red decorators gel, make a dot the size of a pea on the front of the truffle. Using a toothpick, slowly drag it through the gel ~ make it look like a sun with rays ~ then attach an edible eyeball to the center. Return to refrigerator to harden. I practiced making the gel part of the eyeball on a piece of parchment ~this really helped!
TO MAKE TRUFFLES:
Using 2 forks, dip each ball, one at a time into the melted chocolate, coat evenly, let excess chocolate drip off and place on cookie sheet. Spinkle nuts or gingersnap crumbs on while truffles are still wet. You could also color any remaining white chocolate with a little orange food coloring and drizzle over truffles instead of using nuts. Refrigerate to harden.
Keep refrigerated! ENJOY!
Loving this Life Living “Around the Bay” ~ DD
Around the Bay with DD 