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?
Gingerbread Chocolate Truffles
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
When it comes to my kids, they don’t care what their gifts look like, so I’ve delegated my husband as the wrapper. He would certainly use a stapler if it was handy, LOL. Your truffles look amazing! I need to get going on my holiday baking today!!!
Liz recently posted…Traditional English Trifle
Truffles. It’s not Christmas without truffles is it Ben? I have to wrap Lynne’s presents because she wraps them so well you can’t actually open them! Ha ha! Anyway, these truffles look delicious. I’m pretty sure you could send me some in the post? :D
I’m not the best wrapper in the world….partly because I lack a little patience at times, lol. Anywho, these gingerbread truffles sound heavenly!! I would love a batch of these for Christmas so if you wanna send some along my way, feel free ;) Hope your week is going great, Ben!
These are heavenly!!! I just want to stuff my face with them, no word of a lie. And I think you need to take Kelsie’s advice and leave the stapler behind and just present a plate of these truffles, haha!
Ben – I think maybe some tissue paper and a decorative gift bag really speed up the wrapping process. I’m not a bad wrapper, I just usually wait until the last possible moment, so I devolve into a bad wrapper. But, these truffles sound so amazing. I’ve been dreaming of chocoalte + gingerbread lately. Pinning this so I can give them a try!
Hello Ben :-) If I get a present, I don’t care if the wrapping is perfect or not; I don’t mind if not wrapped at all. The intention and emotion is what is important. And yes, love the truffles. Pinned :-)
2pots2cook recently posted…Italian Festive Cake (Bustrengo)
Oh, my wrapping skills are certainly not the best, Ben. That’s why I love a good Christmas-themed bag with tissue paper! I tell you what. We can make a deal here. You can send me a batch of these gingerbread chocolate truffles, but I won’t make you wrap them. Sound fair? :-)
David @ Spiced recently posted…Italian Baked Pierogies
Hahaha! Please tell me you’re exaggerating and you’ve never actually used a stapler to wrap presents. I think maybe you should just not wrap gifts anymore and instead, present an unwrapped gift and a plate full of these truffles. No one could be upset at the lack of wrapping paper that way :). Have a great week, Ben!