For me, it’s ginger, without a doubt.
(I’m pretty sure this is because of these cookies, which I vividly remember my mom frequently making in autumns gone by.) Even when I don’t have homemade Molasses Crinkles on hand, I can usually find a box of store-bought gingersnaps in my cupboard (which are surprisingly delicious!).
Gingersnaps are great to keep on hand because they can be used in so many things. You can sandwich them with caramel (or Nutella!). Make a crust for your favorite pumpkin spice cheesecake. Crumble them and use as a topping for ice cream or oatmeal, or to make a mousse parfait. Or lightly press gingersnap crumbles into the sides of a festive-flavored layer cake. Or just enjoy them as-is with a cup of tea or coffee.
And of course you could use them to make these truffles.
I mentioned in a previous post that in my 7 Days of Festive Holiday Treats event, I wanted to have something for everyone. This treat is for the non-baker. Or the baker who doesn’t have time to bake this holiday season.
A Note on Gingersnaps: If you have time to make homemade gingersnaps, I think this recipe from Saveur looks pretty good. No worries if you don’t have time, there are a few good commercially-made gingersnaps; Country Choice, Newman’s Own, and Mary’s Gone Crackers are a few of my favs.
- 15 small gingersnap cookies (about 1½ cups of whole cookies, or 135 g)
- ½ teaspoon turbinado sugar (sugar in the raw)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ½ cup good quality white chocolate chips
- 2 tablespoons heavy cream (or 2 tablespoons full-fat coconut milk)
- 1 teaspoon coconut oil
- ¾ cup good quality white chocolate chips
- 1-3 teaspoons coconut oil or vegetable shortening (more or less as needed)
- Process the gingersnaps in a food processor until they form fine crumbs. Transfer 2 teaspoons of crumbs to a small bowl and combine with the turbinado sugar; set aside.
- Pour the remaining gingersnap crumbs into a medium bowl; stir in the pumpkin pie spice and vanilla. Melt ½ cup chocolate chips with 2 tablespoons heavy cream and the coconut oil in a double boiler or microwave; stir into the gingersnap crumbs.
- Cover the bowl with plastic wrap and refrigerate to chill slightly, about 5 to 10 minutes (don’t refrigerate too long or the mixture will harden too much and you’ll have to let it soften before rolling).
- To roll out the truffles, use a 1 tablespoon measuring spoon to scoop out the dough; roll into balls between the palms of your hands.
- For the white chocolate coating, melt ¾ cup chocolate chips in a double boiler and microwave, stirring frequently and adding coconut oil or vegetable shortening to thin it out as needed. Dip the truffles into the white chocolate, letting the excess chocolate drip off before placing them on a parchment-lined baking sheet to harden.
- Before the chocolate hardens, sprinkle a little bit of the reserved gingersnap crumb/turbinado sugar mixture on top. Let the chocolate set before serving.