Midinváerne on the Continent: A Wintertime Culinary Recipes

gingerbread and chocolate truffles with cranberries


Sweet round treats sprinkled with coconut flakes as the first snowflakes are Priscilla's signature recipe. Callonetta sampled them while staying in one of the cities on her concert tour and a little bit later decided to create her own version - a tasty fusion of crushed gingerbread, chocolate, cream and dried cranberries, and sometimes also chopped plums, soaked in red wine.

No festive get-together with friends is complete without these delicious treats that will sweeten even the coldest days of Yule!

Check out this 3 of 5 Holiday-themed Witcher-inspired recipes that will allow you to conjure up winter specialties from the farthest corners in your own kitchen!

The recipes were prepared in cooperation with CD PROJEKT RED for the needs of Holiday gift booklet in 2021.

TIME: 2h

SERVING: 5 portions



2-3 tbsp dry red wine (or apple or cherry juice)
a handful (about 30g) of dried cranberry
100 ml heavy whipping cream
100 g dark 70% cocoa chocolate, chopped
140 g plain gingerbread cookies (without frosting)
a handful of shredded coconut for coating

  1. In a small bowl, combine the dried cranberries and wine or juice, and set aside for 10 minutes. Then discard the remaining liquid and finely dice the cranberries. Set aside for now.
  2. Crumble gingerbread in your food processor or using a pestle and mortar until you get a fine, sand-like texture.
  3. Add the cream into a small pot and bring it to a boil. Turn off the heat and add the chocolate. Vigorously stir until chocolate is dissolved, and set aside for 3 minutes until it cools down a bit.
  4. Add the crumbled gingerbread and diced cranberries, stir until combined, then transfer the dough into the fridge for 30-45 minutes.
  5. Take out the dough from the fridge. Using your hands, tear off small chunks of dough and form them into balls. Coat each one in shredded coconut. If the dough is too sticky, let it sit in the fridge for another 15 minutes or add a little more crumbled gingerbread. If it’s too firm, let it sit at room temperature for 30 minutes, until it is easy to form.
  6. Store the truffles in the fridge in a covered container. Let them sit out at room temperature for 30-45 minutes before serving to help take the chill off.

Tip: You can add finely chopped nuts or dried apricots and plum chunks to the truffle dough to get varied flavours.