These Gingerbread Chocolate Truffles with honey, molasses, and a lot of spices are decadent, melt-in-your-mouth, and absolutely sumptuous.
Gingerbread Chocolate Truffles
Hello everyone. I know it’s Monday tomorrow, so I’ve decided to make it much more bearable by bringing these truffles. Besides, it’s the last week before a fabulous celebration, so I think we can easily handle this Monday (But a couple of chocolates won’t hurt anyway).
I have some updates. Remember one day I mentioned I didn’t start my Christmas shopping yet? I’ve made a progress as I have got most of the planned gifts. There is still one thing I want to buy for Andrey, but I know where I can find it, so technically I am done. I am currently accepting your congratulations. However, if you think I am safe now, please think twice!
I am also horrible at wrapping presents. How can I support my statement? Well, there’s an imaginary situation. If all of the sudden we’re run out of all the invisible tape (And by “All” I mean 4 or 6 boxes), there chances I might have been wrapping my presents are high. And if all the tape wasn’t just enough, I would normally take a stapler and finish this complicated task. I am not sure what I try to do; probably prevent people from opening their gifts. If you think my wrapped gifts at least look neat, I am sorry that I upset you twice today. I am telling you: I must be banned from wrapping presents for good. Perhaps, one day they’ll introduce a by-law especially for me.
But at least I can make delicious treats, and these are Gingerbread Chocolate Truffles were scrumptious. Hight quality chocolate, honey, molasse, and lots of warming spices – this is an ultimate chocolate dessert.
It’s an excellent choice for edible gifts. And the best part about these Gingerbread Chocolate Truffles is that you won’t need to wrap them. A beautiful tin box and a ribbon will do the job. Even I will easily handle this task…probably.
Do you have excellent wrapping skills?
- 1/3 cup + 2 tbsp. whipping cream (35%)
- 1/3 cup honey
- 1/3 cup fancy molasses
- 400 gr. 70-80% dark chocolate,roughly chopped
- 5 tbsp. soften (room temperature) butter
- 1/2 tbsp. ginger or to taste
- 1/2 tbsp. cinnamon or to taste
- 1/4 tsp. pumpkin spice or to taste
- 1/4 tsp. cardamom
- About 1/2 cup unsweetened dark cocoa for dusting
- Bring the cream, molasses, and honey to a simmer. Add the spices. Off heat and let stand to infuse 5-10 minutes.
- Bring to a boil again.
- Place the chopped chocolate and butter in a bowl.
- Add the boiling cream mixture through a sieve. Let stand 30-60 second then combine with a spatula. Try and add more spices (or maybe more sweetness by adding honey or a bit of powdered sugar) if needed.
- Cover and chill overnight. If the mixture is a bit too soft, you can incorporate some cocoa and mix.
- Take some chocolate ganache (It's easy to do with a small scoop like a melon spoon), then using your hands shape the balls. Dust with the cocoa powder.
- Keep refrigerated and covered.