Chocolate-Orange Gingersnap Drops
Makes: about 30
  • ¾ cup walnuts
  • 1 cup roughly crushed commercial gingersnaps (about 10, or 4 ounces)
  • ⅓ cup finely chopped crystallized ginger
  • Peel of 1 navel orange, finely grated
  • ½ cup unsalted butter
  • ¼ cup golden corn syrup or Lyle's golden syrup
  • 7 ounces dark baking chocolate (70% cocoa), chopped into small pieces
  • 1 egg, lightly beaten
  1. Place 30 mini paper liners or truffle cups on a rimmed baking sheet. Set aside.
  2. In a small skillet over medium heat, toast the walnuts for 5 to 8 minutes, stirring frequently to avoid burning, or until they are fragrant. Set aside and allow to cool.
  3. Place the gingersnaps in a heavy resealable plastic bag and crush using a rolling pin or bottle. You will be dropping the mixture by heaping tablespoons, so you want the crumbs to be small enough to fit into the mini paper liners, but not fine like graham cracker crumbs. Empty the crumbs into a large bowl. Chop the walnuts and add to the crumbs along with the ginger and orange peel. Toss to distribute evenly and set aside.
  4. In a small saucepan over medium-low heat, melt the butter and syrup. Gently bring to a boil. As soon as the sauce begins to boil, remove the pan from the heat and add the chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Beat in the egg. Pour over the crumb mixture and stir until all the dry ingredients are fully coated.
  5. Drop 1 heaping tablespoon of chocolate mixture into each paper liner. Cover with plastic wrap and refrigerate for several hours or overnight. Serve cold with plenty of napkins. These can get messy.
Recipe by Bakepedia at