These chocolate truffles have all the richness of the classic candy but with the addition of all the warm spices you expect from gingerbread. They’re ideal for the holidays but we plan to enjoy them all the way until spring. We’ve rolled the finished truffles in a mixture of cocoa powder and ground ginger but you can have fun with it: try rolling them in toasted shredded coconut or sesame seeds or dip them in melted candy coating for a crispy chocolate shell.
8 ounces milk chocolate chips, (about 1 cup)
2 teaspoons unsalted butter, softened
½ cup sweetened condensed milk
2 tablespoons finely chopped crystallized ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger, divided
½ cup unsweetened cocoa
How to Make It
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.
Scoop chocolate mixture into balls, about 2 teaspoonfuls each (you should get about 32), and place on a parchment paper-lined baking sheet.
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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