Name: Gingerbread Truffles
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tsp. ground allspice -; 2 tsp. ground cinnamon -; 2 tsp. ground ginger -; 1 tsp. ground cloves -; 1 tsp. ground nutmeg -; 1/2 tsp. freshly ground black pepper -; 1/4 tsp. kosher salt -; 16 oz. semisweet chocolate, chopped -; 1 c. (235 ml.) heavy cream -; 1 1/2 (170 g.) finely crushed gingersnaps (from about 26 cookies) -; 9 oz. white chocolate, chopped -; 1 tbsp. vegetable oil -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Gingerbread Truffles

1. 2 tsp. ground allspice -

2. 2 tsp. ground cinnamon -

3. 2 tsp. ground ginger -

4. 1 tsp. ground cloves -

5. 1 tsp. ground nutmeg -

6. 1/2 tsp. freshly ground black pepper -

7. 1/4 tsp. kosher salt -

8. 16 oz. semisweet chocolate, chopped -

9. 1 c. (235 ml.) heavy cream -

10. 1 1/2 (170 g.) finely crushed gingersnaps (from about 26 cookies) -

11. 9 oz. white chocolate, chopped -

12. 1 tbsp. vegetable oil -

How to cook deliciously - Gingerbread Truffles

1. Stage

In a medium bowl, whisk allspice, cinnamon, ginger, cloves, nutmeg, pepper, and salt. Add chocolate on top of spices.

2. Stage

In a small saucepan over low heat, heat cream until gently simmering but not boiling. Pour cream over chocolate and spices. Let sit 5 minutes, then whisk to incorporate until smooth. Pour into an 8"-by-8" baking pan and smooth into an even layer. Press plastic wrap on the surface of chocolate mixture and refrigerate until firm, about 1 hour.

3. Stage

Place crushed gingersnaps in a small bowl. Line a rimmed baking sheet with parchment.

4. Stage

Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded tablespoons of chocolate mixture. Toss in gingersnap crumbs to coat. Roll between your palms to make balls, then roll in crumbs one more time. Transfer to prepared sheet.

5. Stage

Using the remaining chocolate mixture, scoop 8 more tablespoons, rolling between your palms to make uncoated balls. Place on prepared sheet. Freeze truffles until firm, at least 30 minutes.

6. Stage

In a small heatproof bowl, microwave white chocolate and oil in 20-second increments, stirring between each, until melted and smooth.

7. Stage

Working one at a time, drop one chilled uncoated ball into melted chocolate, spooning over to coat, and return to baking sheet. Sprinkle crushed gingersnaps on top. Repeat with 7 remaining uncoated balls.

8. Stage

Transfer remaining white chocolate to a piping bag fitted with a 1/4"-diameter tip (or use a plastic bag with a corner cut off or a squeeze bottle). Drizzle over 8 of the crumb-coated balls.

9. Stage

Refrigerate truffles until firm, at least 30 minutes or up to overnight.

10. Stage

Make Ahead: Truffles can be made 1 week ahead. Store in an airtight container and refrigerate.