For the best experience, please enable JavaScript.
Fiery Dark Chocolate Gingerbread Truffles
Prep: 20 minutes (+ 2 hours chilling)
Cook: 5 minutes
Servings: 24 truffles
A Bite of Holiday Fire
These are not your grandmother's Christmas cookies. We're taking the soulful warmth of gingerbread and encasing it in luxurious dark chocolate, then adding a secret ingredient: a whisper of cayenne pepper. This tiny spark of heat at the end of each bite elevates the chocolate and spices, creating a truly unforgettable, grown-up holiday treat.
Materials
- 8 oz (225g) high-quality dark chocolate (60-70% cacao), finely chopped
- 2/3 cup (160ml) heavy cream
- 1 tablespoon unsulphured molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- For Rolling: unsweetened cocoa powder, powdered sugar, or finely crushed gingerbread cookies
Preparation
- First, prepare your chocolate. Finely chopping the chocolate is a key step, as it ensures it will melt smoothly and evenly when the hot cream is added. Place the chopped chocolate in a medium heat-proof bowl.
- Now, let's infuse our cream with all that festive flavor. In a small saucepan, combine the heavy cream, molasses, and all the spices – ginger, cinnamon, allspice, and that fiery cayenne. Give it a gentle whisk to combine.
- The rolling of the truffles can be a little messy, but it's fun! Take about a tablespoon of the firm ganache and quickly roll it between your palms to form a ball. If it gets too soft, just pop it back in the fridge for a few minutes.
- Once you have a beautiful little sphere, immediately drop it into your bowl of coating (cocoa powder or crushed cookies) and roll it around to cover it completely. Place the finished truffle on a parchment-lined plate.
Cooking
- Heat the cream mixture over medium-low heat. You want to bring it to a gentle simmer, watching for small bubbles to form around the edges of the pan. It's very important not to let it boil, as that can cause the ganache to split.
- As soon as it simmers, immediately pour the hot, spiced cream over your chopped chocolate. Let it sit, undisturbed, for 5 minutes. This allows the heat from the cream to gently melt the chocolate without any agitation.
- After 5 minutes, gently start stirring from the center of the bowl in small circles, gradually working your way out. The mixture will come together into a smooth, glossy, and incredibly fragrant ganache. This is the heart of your truffle.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Place it in the refrigerator to chill for at least 2 hours, or until it's firm enough to scoop and roll.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.