Gingerbread Truffles

Makes 24-30 truffles

1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 tablespoons unsulfured molasses
1/4 cup milk
2 1/2 cups flour
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup candied ginger, finely chopped
14 oz chocolate candy melts

In the bowl of an electric mixer, beat sugars and butter on medium speed until light and fluffy.  Add the molasses and milk and mix until blended.  Turn the mixer to low and add in the flour, baking soda, salt, spices and candied ginger and stir until incorporated.  Cover dough with plastic wrap and chill for 30 minutes.

Line a baking pan with wax paper and shape chilled dough into tablespoon sized balls.  Place balls on wax paper and freeze for 30 minutes.

In a microwave safe bowl, melt candy melts until smooth.  Cover each truffle completely in chocolate and place back on the wax paper lined sheet to set. 

You do not need to chill the truffles if you're planning on eating them soon.  The chocolate will set and you can enjoy them almost immediately.  If you plan on serving them later, allow the chocolate to set at room temperature and then store the truffles covered in the fridge.

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