Gingerbread Truffles
Decadent chocolate truffles infused with warm gingerbread spices, featuring layers of bittersweet and white chocolate coating with crystallized ginger. These elegant confections combine the classic flavors of gingerbread with rich chocolate for a sophisticated treat.
Ingredients
- •¾ cup whipping cream
- •10 whole whole allspice
- •10 whole whole cloves
- •1 tablespoon mild-flavored (light) molasses
- •1½ teaspoons grated peeled fresh ginger
- •½ teaspoon ground cinnamon
- •⅛ teaspoon salt
- •19 ounces bittersweet chocolate
- •19 ounces white chocolate
- •½ cup crystallized ginger
Cooking Instructions
- 1.
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
60 min
- 2.
Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
180 min
- 3.
Line baking sheet with parchment. Using 1-inch melon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
120 min
- 4.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
45 min
- 5.
Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes. (Can be made 1 week ahead. Cover; keep chilled.)
30 min
