Gingerbread Truffles

By The Canadian Living Test Kitchen

163 people added this to their Recipe Box

This recipe makes 36 servings

Nutritional Info
Per piece: about	-
cal	103103 cal
pro	1 g1g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	9 g9g carb
fibre	1 g1g fibre
chol	11 mg11mg chol
sodium	14 mg14mg sodium
% RDI:	-
calcium	22 calcium
iron	1111 iron
vit A	33 vit A

Warm spices of ginger, cinnamon and nutmeg infuse the cream of these truffles with subtle gingerbread flavour. We prefer the quality of Lindt or Callebaut chocolate bars.

Ingredients

3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
1 cinnamon stick , broken1 1cinnamon stickcinnamon sticks, broken
2 slices gingerroot 2 2slices gingerroot
1/4 tsp grated nutmeg 1/4 1/4tsp tspgrated nutmeg
1/4 cup unsalted butter , cubed1/4 1/4cup cupunsalted butter, cubed
2 2quality milk chocolate, finely chopped
1 1quality 70% bittersweet chocolate, finely chopped
Coating:
8 8oz ozquality 70% bittersweet chocolate, tempered
Garnish:
36 small pieces crystallized ginger 36 36small pieces crystallized ginger

Preparation

In saucepan heat together cream, cinnamon, ginger and nutmeg until bubbles form around edge; remove from heat. Cover and let steep for 1 hour.

Strain through cheesecloth-lined sieve into clean saucepan. Add butter; heat until melted and bubbles form around edge.

Place milk chocolate bar and bittersweet chocolate bar in heatproof bowl; whisk in hot cream mixture until smooth. Cover and refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto 2 waxed paper-lined baking sheets to make 36 pieces. Gently roll each to round off. Refrigerate until hard, about 1 hour. Reroll to smooth edges; refrigerate. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Coating: Keep tempered chocolate between 88° and 92°F (31° and 32°C) over hot water or heating pad. Using candy-dipping fork or 2 forks, dip each truffle centre into chocolate, tapping fork on edge of bowl to remove excess. Place on waxed paper-lined baking sheet.

Garnish: Using skewer or toothpick, dab melted chocolate onto each piece of crystallized ginger. Centre on top of each truffle. Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Refrigerate between waxed paper in airtight container for up to 2 weeks or freeze for up to 1 month.)

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