Truffles are always a special treat and this creamy, spiced version of Gingerbread Truffles is perfect for the holidays.
You’ve probably been to candy shops where you’ve had the opportunity to try truffles in a wide range of flavors. I love to try the ones that I haven’t seen before. Gingerbread truffles aren’t usually a flavor on a candy shop’s radar since they’re seasonal. But they’re delicious, and they’re fun to add to a holiday treat platter.
Ingredients needed:
- whipping cream
- whole allspice berries
- whole cloves
- light molasses
- fresh ginger
- ground cinnamon
- salt
- bittersweet or semi-sweet chocolate
- white chocolate
- crystalized ginger
How to make Gingerbread Truffles:
The complete recipe is at the end of this post.
In a heavy medium saucepan, bring the cream ingredients just to boil. Remove the pan from heat and let the cream mixture steep (sit) for 1 hour.
In a large metal bowl set over a saucepan of simmering water, combine both chocolates; stir until the chocolate is melted and smooth. Remove the bowl from the heat. Strain the cream mixture into the chocolate, stirring to blend. Stir in the chopped ginger. Chill the filling until firm, at least 3 hours.
Line a large baking sheet with parchment paper. Using a 1-inch melon baller, scoop the filling and roll between your palms to form balls. Place the balls on the parchment paper. Chill the truffles for at least 2 hours.
Line another baking sheet with parchment paper. Place 11 ounces of bittersweet chocolate in a medium metal bowl set over saucepan of simmering water; stir until the chocolate is melted and smooth. Remove the bowl from over the water. Cool until a thermometer inserted into the chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using a fork, lift out the truffle and tap the fork against the side of the bowl so the excess coating drips off. Using a knife, slide the truffle off the fork and onto the prepared sheet. Repeat with the remaining truffles. Chill until set.
Line another baking sheet with parchment. Place 11 ounces of white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove the bowl from over the water. Cool until a thermometer inserted into the chocolate registers 100°F. Hold 1 truffle between your thumb and index finger; dip halfway into the white chocolate. Place the dipped truffle on the prepared sheet. Repeat with the remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
The ginger flavor is pretty evident in these chocolate truffles. Since there is fresh ginger in there and crystallized ginger too, the ginger flavor really comes through nicely. Not pictured here, but I do like to add a couple of little pieces of crystallized ginger on top of each truffle to give people a hint as to what’s inside.
How to store truffles:
Homemade truffles should be eaten within two weeks. Since there is cream in the recipe, it’s best to keep these refrigerated in an airtight container. Enjoy!
The Best Recipes for Truffles:
- Chocolate Chocolate Chip Cookie Dough Truffles
- Butterfinger Truffles
- Sugar Cookie Truffles
- Orange Cake Truffles
- Red Wine Truffles
Gingerbread Truffles
Ingredients
CREAM:
- ¾ cup whipping cream
- 10 whole allspice berries
- 10 whole cloves
- 1 tablespoon light molasses
- 1½ teaspoons finely grated peeled fresh ginger
- ½ teaspoon ground cinnamon
- 1 pinch salt
MELTED CHOCOLATE:
- 7 ounces bittersweet or semi-sweet chocolate, chopped
- 7 ounces white chocolate, chopped chopped
- ½ cup chopped crystallized ginger
COATING:
- 11 ounces bittersweet or semi-sweet chocolate, chopped
- 11 ounces white chocolate, chopped
- chopped crystallized ginger, for garnish (optional)
Instructions
- In a heavy medium saucepan, bring the cream ingredients just to boil. Remove the pan from heat and let the cream mixture steep (sit) for 1 hour.
- In a large metal bowl set over a saucepan of simmering water, combine both chocolates; stir until the chocolate is melted and smooth. Remove the bowl from the heat. Strain the cream mixture into the chocolate, stirring to blend. Stir in the chopped ginger. Chill the filling until firm, at least 3 hours.
- Line a large baking sheet with parchment paper. Using a 1-inch melon baller, scoop the filling and roll between your palms to form balls. Place the balls on the parchment paper. Chill the truffles for at least 2 hours.
- Line another baking sheet with parchment paper. Place 11 ounces of bittersweet chocolate in a medium metal bowl set over saucepan of simmering water; stir until the chocolate is melted and smooth. Remove the bowl from over the water. Cool until a thermometer inserted into the chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using a fork, lift out the truffle and tap the fork against the side of the bowl so the excess coating drips off. Using a knife, slide the truffle off the fork and onto the prepared sheet. Repeat with the remaining truffles. Chill until set.
- Line another baking sheet with parchment. Place 11 ounces of white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove the bowl from over the water. Cool until a thermometer inserted into the chocolate registers 100°F. Hold 1 truffle between your thumb and index finger; dip halfway into the white chocolate. Place the dipped truffle on the prepared sheet. Repeat with the remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
