Description
Rich dark chocolate truffles infused with warm spices and spiced rum, perfect for holiday gatherings.
Ingredients
Scale
- 8 ounces high-quality dark chocolate (70% cocoa or higher), chopped
- 1/2 cup heavy cream
- 1/4 cup spiced rum
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup molasses
- 1/2 cup powdered sugar (plus additional for dusting)
- 1/2 cup crushed gingerbread cookies (for coating and added flavor)
- Sea salt (for garnish)
Instructions
- Place the chopped dark chocolate in a medium heatproof bowl and set aside.
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Do not boil.
- Remove the cream from heat and pour it over the chopped chocolate. Let it sit for about 2 minutes.
- Stir in the spiced rum, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and molasses until fully combined and a silky ganache forms.
- Cover with plastic wrap and refrigerate for at least 2 hours until the ganache firms up.
- Use a melon baller or cookie scoop to portion out the mixture and roll into balls (about 1 inch in diameter).
- Roll each truffle in crushed gingerbread cookies, then in powdered sugar.
- Place truffles on a baking sheet lined with parchment paper and sprinkle with sea salt.
- Chill in the refrigerator for an additional 30 minutes before serving.
Notes
These truffles can be stored in an airtight container in the refrigerator for up to two weeks or frozen for three months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg