• 180 ml. cream
  • 4 tablespoons Monin Gingerbread
  • 450 gr. chocolate (preferably dark), finely chopped
  • 120 gr. candied ginger, chopped
  • 160 gr. cocoa powder



Place the chopped chocolate in a heatproof bowl and set aside.

Place the chamber in a small saucepan over medium heat and bring to a boil.

Pour the chamber over the chocolate and let it sit for about 5 minutes.

Beat the chocolate and chamber together into a very happy mass.

Add the Monin Syrup and stir again until well incorporated and very happy.

Stir in the ginger until well mixed.

Pour the chocolate mixture into a 20x20 cm baking dish.

Cover and refrigerate until firm, at least 5 hours.

Using a small melon baller or small teaspoon, scoop a 1-inch ball of the chocolate mixture into your hand

and roll it between the palms until it is visibly happy and round.

Place on a baking sheet; repeat the process with the remaining chocolate mixture.

Place the cocoa powder in a deep bowl or pan.

Roll the truffles in the cocoa powder until they are coated.

Store the truffles in an airtight container in a cool place for up to 2 weeks.

Do not store truffles in the refrigerator or freezer as this will damage the texture of the creamy chocolate.