Gingerbread Truffles

from Eggs on Sunday

Adapted from Bon Appetit, December 2005

The original recipe had crystallized ginger in it, but I left that out as I didn't want the ginger flavor to be too overpowering. Also, I increased the amount of cream slightly to a standard 2:1 chocolate to cream ratio for ganache. The resulting filling was, I think, the perfect consistency.

8 oz good quality bittersweet chocolate, chopped
8 oz good quality white chocolate, chopped
8 oz (1 cup) heavy cream
10 whole allspice berries
10 whole cloves
1 tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 teaspoons grated fresh gingerroot (it's easy to do this on a microplane grater)

16 oz (1 pound) good quality bittersweet chocolate, melted to 115 degrees, for enrobing

cinnamon, for dusting


Heat the cream with the allspice berries, cloves, molasses, cinnamon, sea salt, and grated ginger in a small saucepan. When it reaches a boil, turn off the heat and let it steep at room temperature for 1 hour.

Meanwhile, chop the bittersweet and white chocolate and place in a large heatproof bowl.

When the cream has steeped for an hour, briefly heat it back up to a simmer then pour it through a fine-mesh seive over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt. Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it.

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller. Place the balls on a  parchment-lined sheet pan, and chill overnight.

The next day, melt 16 oz bittersweet chocolate in a bowl set over a pan of barely simmering water. Take the bowl off the heat, let the chocolate cool to 115 degrees F, then begin the process of enrobing the truffles: place a ball in the chocolate, use a fork to gently turn it so it gets fully coated, then lift it out of the ganache with the fork, tapping the side of the fork on the edge of the bowl to remove any excess melted chocolate. Place on a parchment-lined sheet pan. The chocolate will start to set up pretty quickly, so have your ground cinnamon nearby - sprinkle  just a little on the top of each truffle.

Chill the enrobed truffles in the refrigerator for at least 1 hour, to harden fully.

Makes about 32 truffles.