Truffles of yoghurt, white chocolate and ginger cake crumbs

A very simple component that can be varied on. The gingerbread combines perfectly with the white chocolate and farm-style yoghurt, this makes it an ideal friandise.

Makes 485g.

Truffles of yoghurt, white chocolate and ginger cake crumbs

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




farm-style yoghurt



white chocolate

As needed:


Dutch-style ginger cake

Preparation method

  • Heat the farm-style yoghurt and the white chocolate to 35°C and pour into a suitable container. Set aside to firm up in the refrigerator.
  • In the meantime, make the ginger cake crumbs. Do this by chopping the ginger cake into pieces and milling in a food processor.
  • Spread the crumbs in a thin layer on a baking sheet on a silicone sheet, and dry in a 90°C oven for 30 minutes.
  • Squeeze out small dots of the yoghurt-white chocolate ganache and roll in the ginger cake crumbs.

Serving suggestions

  • Serve as a component in a dessert with red fruits, mango, or pineapple.
  • Serve as a pre-dessert with a dollop of Greek yoghurt or hangop.
  • Serve as a component in a selection of friandises.

Previous page