Gingerbread Truffles

Looking for a great homemade gift to wrap up and give to friends and family? Or do you need something fun and different to bring to your work Christmas party? These truffles are amazing and the flavor is perfect for this time of year. The inside of the truffle has chewy candied ginger in them and the cream has been steeped with ginger, allspice and fresh cloves so it has the perfect holiday spice.

Spread it out over two days so you'll have plenty of time to let them chill. As you're dipping them, leave the pan in the fridge so the balls stay cool, or you can do what I did and put the pan over some ice packs to help keep them from getting soft as you go. Otherwise they get too mushy and won't stay round as you dip them in the warm chocolate. I drizzled some white chocolate over the top of some and put some of the extra candied ginger over others. Have fun with it and everyone will love them!

Gingerbread Truffles
adapted from Epicurious

Ingredients

3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 tablespoon light corn syrup
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
Pinch of salt

7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 4 ounces  high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 cup chopped crystallized ginger plus additional for garnish


Directions

Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.

Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours. 

Line baking sheet with parchment. Using 1-inch melon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours. 

Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. 

Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set. 

Place 4 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool slightly. Drizzle white chocolate over half the truffles.  If desired, press small pieces of crystallized ginger atop remaining truffles. Chill until firm, about 30 minutes. (Can be made 1 week ahead. Cover; keep chilled.)