‘Tis the season for excess. I seem to be making that my mantra during the month of December. It all started at the beginning of the month with a handful of cookie baking sessions with my very pregnant girlfriend. She needed distractions to keep her mind off her current situation, so baking seemed to fit the bill. The closer she got to her due date, the more these baking sessions ramped up. We baked, we cooked, we rolled rum balls, we did it all.
One of the items I made during our first kitchen marathon was gingerbread truffles. I have been making these truffles for a number of years, but had never had such a reaction to them than I did from my pregnant friend who has developed quite the sweet tooth. The truffles are a great combination of rich chocolate with a hint of molasses and ginger that comes through as an after note.
My kitchen notes
These can be made in advance, and keep well in the fridge for weeks.
For variety, dip some of the truffles in melted chocolate, white chocolate or roll them in unsweetened cocoa powder.
If you can, steep the whipping cream mixture as long as you can. The longer it steeps, the deeper the gingerbread flavor.
Gingerbread Truffles – adapted from Bon Appetit magazine
Makes about 20-24 truffles
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 tablespoon molasses
2 teaspoons grated peeled fresh ginger
7 ounces plus 12 ounces bittersweet or semisweet chocolate
- Bring first 7 ingredients gradually to a boil in a heavy saucepan. Remove from heat and let steep for 1-2 hours (longer if you can).
2. Add 7 ounces of bittersweet chocolate to a metal or glass bowl. Set over saucepan of simmer water. Stir until chocolate is melted and smooth. Remove bowl from over water.
3. Strain whipping cream mixture into chocolate and stir to blend. Chill filling until firm, at least 3 hours.
4. Line baking sheet with parchment or wax paper. Using a 1-inch melon baller, scoop filling and roll between palms to form balls. Place on baking sheet. Chill truffles at least 2 hours.
5. Line another baking sheet with parchment or wax paper. Place remaining 12 ounces of bittersweet chocolate in a metal bowl set over a saucepan of simmer water. Stir until chocolate is melted and smooth. Remove bowl from over water and cool for 10 minutes.
6. Submerge truffles in chocolate. Using a fork, lift out truffle . Using a knife, slide the truffle off of the fork and onto the prepared baking sheet. Repeat with remaining truffles. Chill until set.