Publisher Photo
Publisher Photo
I never received compliments on my baking until I brought these cinnamon-ginger truffles to a party. Every Christmas, family, friends and even coworkers ask me to make these. —Angela Randjelovic, Independence, Ohio
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. Cook: 10 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. Cook: 10 min. + chilling

Ingredients

  • 14 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 package (10 ounces) dark chocolate chips
  • 5 teaspoons shortening
  • 3 tablespoons crystallized ginger

Directions

Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate for 3 hours or until firm.
Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Gingerbread Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p59

  • 14 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 package (10 ounces) dark chocolate chips
  • 5 teaspoons shortening
  • 3 tablespoons crystallized ginger
  1. Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate for 3 hours or until firm.
  2. Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Gingerbread Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p59

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