For the filling, I started with seven ounces of white chocolate. Since white chocolate isn’t technically chocolate at all, I am a big advocate of springing for the good stuff and skipping the “white melts,” especially for truffles. I went with my favorite brand for the filling, Green & Blacks.
I chopped up two of the 3.5 ounce bars of white chocolate, then in a microwave-safe bowl I heated a third of a cup of heavy whipping cream (do not try to go low fat on this, or your chocolate will seize) and a tablespoon of dark molasses until hot–just a minute or two on high. Stir in your white chocolate until smooth.
Your mixture will be pretty thick. At this point I stirred in a third of a cup of crushed gingersnaps (I used Mi-Del and crushed them with a rolling pin) and a tablespoon of very finely chopped crystallized ginger. Place this filling mixture into the fridge for about an hour, or until firm. At this point you want to lay out some wax paper and make the truffle centers. You can make these any size you wish, and as smooth or rustic as you like. I made 24 centers out of the batch of filling.
Decorate as desired, and then let them cool until they are firm. Peel off, package, and give to someone you really like! They really do taste like gingerbread, and since they have all of that iron from the molasses they are practically health food.
Thanks for reading,