Pepernoten Truffles with White Chocolate

A square photo of a black background with a bowl filled with gingerbread truffles with white chocolate, surrounded by kruidnoten, white chocolate, almond shavings and coffee.

Pepernoten Truffles with White Chocolate

Pepernoten truffles with white chocolate are the perfect treat for Sinterklaas' evening. Think of the warm taste of gingerbread nuts, a creamy layer of white chocolate, and a hint of orange and almond.

Delicious with a cup of hot chocolate, these truffles are fun to give as a gift or secretly eat yourself. They literally melt on your tongue. Highly recommended!

Prep Time 15

Cook Time 15

Stiffen 2

Total Time 2 30

Course Sweets and Sweet Baking

Cuisine Dutch, European Cuisine

Servings truffles

Calories 193 kcal

Ingredients

For the filling

▢ 2 cups kruidnoten
▢ 4 oz. cream cheese
▢ 1 tablespoon orange zest
▢ 1 tablespoon Almond slivers roasted and finely chopped

For the coating

▢ 1 pound white chocolate

For the garnish

▢ 2 tablespoons kruidnoten crumbs from the first step

Ingredients you need per step are listed below the step in Italic

Instructions

Put the kruidnoten in a sturdy plastic bag with a seal. Hit it with a rolling pin until you have coarse crumbs.
2 cups kruidnoten
Remove 2 tablespoons of crumbs from the bag and set them aside for the garnish.
Put the rest of the kruidnoten in a bowl together with the cream cheese, orange zest and finely chopped almond shavings. Knead everything well together until you have a firm mass.
4 oz. cream cheese, 1 tablespoon orange zest, 1 tablespoon Almond slivers
Moisten your hands a little, then roll balls about 1 inch (2 cm) in diameter. Place them on a baking sheet.
Put the balls in the fridge for at least 1 hour to stiffen.
Melt the white chocolate in a bain-marie. Make sure the chocolate is smooth and liquid.
1 pound white chocolate
Take a ball and dip it in the melted chocolate. Use two forks to cover the ball completely.
Let the excess chocolate drip off, and place the ball on a rack. Tip: Place a baking tray with aluminum foil under the rack to catch spills.
Sprinkle some of the crumbs you kept aside over the still-wet chocolate.
2 tablespoons kruidnoten crumbs
Repeat this process for all the balls.
Put the balls in the fridge and let them harden.

NOTES

1. Variations:

Extra spicy: Add ¼ teaspoon of speculaas spice mix to the cream cheese mixture for more flavor.
Other Chocolate: Use dark or milk chocolate instead of white chocolate.
With liqueur: For a luxurious touch, mix a teaspoon of Frangelico, Amaretto, or Cointreau into the filling.
Decorating: Melt dark or milk chocolate and draw thin stripes of dark or milk chocolate over the truffles for a festive look.

2. Storage

Refrigerator: Always store the truffles in the refrigerator, not at room temperature. They will keep for 3 days in the fridge.
Freezer: You can also freeze the truffles airtight. They will keep for up to 3 months in the freezer. Let them defrost slowly in the refrigerator.

Nutrition

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