Gingerbread Truffle Tree

Name: Gingerbread Truffle Tree
Prep time: 125 min
Total time: 125 min
Yield: 1 - 1 serving
Cuisine: American
Ingredients: such as Wilton Decorator Preferred; from 2 (11 oz.) pkgs.; 3/4 c. heavy cream; at room temperature; finely ground; 2 tbsp. molasses; 1 1/2 tsp. ground ginger; 1 1/2 tsp. vanilla extract; 58 round toothpicks; melted; Red, white, and green nonpareils; melted; covered in wax paper; wrapped in plastic wrap; 1/4 c. canned vanilla frosting; 1 Red heart and green confetti sprinkles; 3/4" gold and green foil wrapped chocolate candy balls

By Editorial Staff

Sugar and spice and everything delicious go into our towering tree of white chocolate gingerbread truffles!

Yields

1 - 1 serving

Total Time

2 hr, 5 min

Prep Time

2 hr, 5 min

Ingredients

such as Wilton Decorator Preferred
from 2 (11 oz.) pkgs.
3/4 c. heavy cream
at room temperature
finely ground
2 tbsp. molasses
1 1/2 tsp. ground ginger
1 1/2 tsp. vanilla extract
58 round toothpicks
melted
Red, white, and green nonpareils
melted
covered in wax paper
wrapped in plastic wrap
1/4 c. canned vanilla frosting
1 Red heart and green confetti sprinkles
3/4" gold and green foil wrapped chocolate candy balls

Instructions

Line rimmed baking sheet with wax paper. On surface, roll out fondant to 1/16” thickness. Using 1 ½” gingerbread man cookie cutter, cut out shapes. Transfer to baking sheet; dry overnight.

Line 2 large rimmed baking sheets with wax paper. In large microwave-safe bowl, combine white chocolate chips and cream; microwave on High in 15-second intervals, stirring, until melted and smooth, 1-1 ½ minutes. Stir in butter, then cookie crumbs, molasses, ginger, and vanilla until blended. Shape into balls using 1 tbsp of mixture per ball. Transfer to baking sheets. Refrigerate until firm, at least 30 minutes.

One at a time, insert 1 toothpick halfway into each ball; remove. Dip end of toothpick into white candy melts; insert back into ball. Repeat with remaining balls. Refrigerate until set, 15 minutes.

If necessary, re-melt white candy melts; reserve ¼ cup. One at a time, dip balls in remaining candy melts, letting excess drip off; re-melt candy as necessary. For nonpareil-covered truffles, immediately roll in nonpareils to coat. Stand each truffle upright by inserting toothpick into Styrofoam sheet. Repeat with remaining balls; let dry. Transfer red candy melts to disposable pastry bag; snip tip. Pipe over some of white candy-coated truffles. Refrigerate truffles until set and cold, about 30 minutes.

Starting near base of cone, make 1 hole in Styrofoam by inserting toothpick deeply into cone and removing. Insert toothpick end of 1 truffle. Continue inserting truffles in rows around cone until covered with truffles.

Transfer frosting to disposable pastry bag; snip tip. Decorate gingerbread cutouts with frosting and confetti; if desired, reserve some cutouts for cocktail garnishes. Re-melt reserved ¼ cup white candy melts. Place cone on serving plate. With candy melts, attach gingerbread cutouts to white truffles and chocolate balls to tree. Serve at room temperature. Assembled tree can be stored at room temperature for 2 days. Makes 58 truffles.