Okay. If you like gingerbread and you like chocolate, you will melt over this little truffles. Holy. Cow. These are amazing. To be honest, I was never that into truffles- especially the kind that are covered in cocoa powder because of how bitter they are.. BUT I had experimented with a few ingredients and you must, must, must make these! They are stupid easy and beyond addicting. I based this recipe off of the Better Homes and Garden Cookbook but tweaked it according to my liking.
The ginger and molasses flavor isn't overbearing and the heavy cream gives it that perfect, velvety smooth texture. Especially since the holidays are coming (much faster than I expected!!) I think this is a perfect time to make these. AND they are made on the stove in less than 5 minutes so there is minimal clean up and happy taste testers all around!
What are you making for the holidays? Have you tried any new recipes?
1 12oz bag semi-sweet chocolate chips
3 Tablespoons Heavy Cream
2 Tablespoons Molasses
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
You will also need:
powdered sugar- about 1/3 Cup
1. In a medium sauce pan, melt together the chocolate chips and heavy cream on medium heat until smooth- constantly mixing so that the chocolate does not burn. Once it is all melted, remove the pan from the stove and add in the molasses, vanilla extract and all of the spices. Mix until fully combined.
2. Refrigerate for at least 30 minutes to allow the chocolate to firm up.
3. Once firm, scoop about a Tablespoon size of chocolate and roll into a ball. Then roll the ball in powdered sugar. Continue until you have no more chocolate left.