Gingerbread Truffles

By The Canadian Living Test Kitchen

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Gingerbread TrufflesWarm 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.4 out of5based on6 ratings. 1 user reviews.

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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 quality milk chocolate , finely chopped2 2quality milk chocolate, finely chopped
1 quality 70% bittersweet chocolate , finely chopped1 1quality 70% bittersweet chocolate, finely chopped
Coating:
8 oz quality 70% bittersweet chocolate , tempered8 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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