Gingerbread Chocolate Truffles (Printable version)

Spiced chocolate truffles with ginger, cinnamon, and molasses for a creamy holiday bite.

# List of ingredients:

→ Truffle Base

01 - 7 oz semi-sweet chocolate, chopped
02 - 1/3 cup plus 1 tbsp heavy cream
03 - 2 tbsp unsalted butter

→ Flavorings

04 - 2 tbsp molasses
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1/4 tsp ground nutmeg
08 - 1/4 tsp ground cloves
09 - 1/4 tsp salt
10 - 1 tsp vanilla extract

→ Coating

11 - 3.5 oz milk or dark chocolate, melted (for dipping)
12 - 2 tbsp finely crushed gingerbread cookies (optional, for garnishing)

# Directions:

01 - In a small saucepan, warm the heavy cream and unsalted butter over medium heat until just simmering, then remove from heat.
02 - Place chopped semi-sweet chocolate in a heatproof bowl, pour the hot cream and butter over it, let sit for 2 minutes, then stir until smooth.
03 - Incorporate molasses, ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract, stirring until fully combined.
04 - Cover the mixture and refrigerate for at least 1 hour until firm enough to scoop.
05 - Scoop portions with a spoon or melon baller and roll into 1-inch balls, placing each onto a parchment-lined baking tray.
06 - Place the shaped truffles in the refrigerator for 15 minutes to firm up.
07 - Melt the coating chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.
08 - Submerge each chilled truffle into the melted coating chocolate, allow excess to drip off, then set back on the tray.
09 - Optionally sprinkle the dipped truffles immediately with crushed gingerbread cookies.
10 - Allow the truffles to set at room temperature or refrigerate briefly before serving.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but they're genuinely simple and come together in less than an hour of hands-on time
  • The combination of molasses and warming spices creates something that feels both comforting and elegant
  • They're the perfect size for gifting, and people always assume you're a professional chocolatier when you hand them over
02 -
  • The texture of your ganache before chilling is crucial. If it seems too soft to scoop after an hour, it might be because your kitchen is warm. Just give it another 30 minutes. If it's too hard, let it sit at room temperature for 5 minutes before trying again.
  • When dipping, if your coating chocolate starts getting thick and gloppy, warm it very gently for 5 seconds. Don't overheat or it will break and look dull instead of glossy.
  • These truffles taste even better the next day after the flavors have settled. They're not just good on day one.
03 -
  • Keep your hands cool by rinsing them in cold water and drying them completely before rolling. Warm hands will melt the ganache and make rolling frustrating.
  • If you want to try different coatings, roll some in cocoa powder or powdered sugar instead of chocolate. Dust them well so they're fully covered.
  • The secret to glossy chocolate is tempering, but for these home truffles, simply melting gently and not overheating will give you beautiful results without the fuss.

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