Hands-On Time
40 Mins
Total Time
1 Hour 40 Mins
2½ to 3 dozen (serving size: 1 truffle)
Victor Protasio

How to Make It

Step 1

Place milk chocolate in a large microwave-safe bowl; microwave on HIGH until melted, about 1 minute, stirring every 20 seconds. Add butter, and stir until melted and smooth. Stir in sweetened condensed milk, crystallized ginger, cinnamon, allspice, nutmeg, cloves, and ¼ teaspoon of the ground ginger. Cover with plastic wrap, and chill until firm, about 1 hour.

Step 2

Scoop chocolate mixture into balls, about 2 teaspoonfuls each (you should get about 32), and place on a parchment paper-lined baking sheet.

Step 3

Combine cocoa and remaining ¼ teaspoon ginger in a small bowl; roll truffles in cocoa mixture until evenly coated. Chill until ready to serve. Layer between sheets of wax paper in an airtight container, and store in refrigerator for up to 2 weeks.

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