I love to make homemade food gifts, and since our altitude causes me no end of baking issues, I often go with things that do not require oven time. Truffles are really simple, have endless potential flavors, and I have never met anyone who didn’t enjoy them in some form. I am also an absolute gingerbread freak, and so I decided to try to reproduce a gingerbread flavor in a rustic little truffle. I was really happy with the flavor of the end product.
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.
Your filling is going to soften up a bit as you roll it, so when you have formed all of the centers be sure to place them back in the fridge for ten to fifteen minutes before you dip them.
At this point, melt your dipping chocolate. I did half in white chocolate and half in dark, and I had some additional crushed cookies and minced ginger to top the truffles. New note: I used one large bar (3.5 ounces each) of each type of chocolate for the dipping, but using a little more would give you more leeway. It worked out fine but if you are not sure of your dipping skills, use a little more. Lay out a couple of thicknesses of wax paper and your ingredients, then melt your chocolate. I just break up the bars into a bowl and then microwave on high in twenty second increments, stirring after each blast. Don’t over-nuke the chocolate, and count on some residual heat to do the last bit of melting. When it is smooth, you are ready to dip. I used a fork to dip the centers, and I wasn’t going for perfect, so I single-dipped. If you want to double dip you will get a smoother, thicker shell.
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,