Tuesday, December 24, 2013

White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting

If you're still looking for that perfect holiday treat, these are it. I've been on a gingerbread kick lately and let me tell you...these are amazing. Simple, bite-sized pieces of heaven that are perfect for holiday parties!

I've made cake pops/truffles a million times and what I love the most about them is that they are super versatile. You can basically use any flavor of cake and frosting. 

This combination has to be one of my favorites! I loooove the spicy and warm gingerbread with the slightly tart lemon and ginger cream cheese frosting. The perfect pairing. 

Merry Christmas from our family to yours! :)

White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting
Recipe adapted from the Cooking Channel 
for the cake:
1/2 cup sugar
1/2 stick unsalted butter, softened
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
12 ounces white chocolate candy melts
1 cup pecans, toasted and finely chopped

for the frosting:
1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract


For the cake: Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.

Using a hand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.

Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.

Pour the batter into the prepared baking dish. Bake about 20 to 25 minutes. Allow the cake to cool.

Once the cake has cooled, crumble the cake using a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Ginger Cream Cheese Frosting (see below) to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.

After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.

Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pecans. Return them to the fridge to set, about 20 minutes.

for the frosting:

Using a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

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