Gingerbread Man Truffles - cute little treat for the holidays

• Produce

  • 1/4 tsp Ginger

• Condiments

  • 2 tbsp Molasses

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 16 oz Milk chocolate, good-quality
  • 1/8 tsp Nutmeg
  • 1/4 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 Wilton silicone 24 cavity gingerbread mold

• Dairy

  • 2/3 cups Heavy whipping cream

• Other

  • disposable icing bag or heavy duty zip top bag
  • small saucepan

Found on hungryhappenings.com

Description

Ingredients

• 2/3 cups heavy whipping cream
• 2 tablespoons molasses
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon pure vanilla extract
• 16 ounces good quality milk chocolate, finely chopped
• Supplies Needed:
• small saucepan
• disposable icing bag or heavy duty zip top bag
• Wilton Silicone 24 Cavity Gingerbread Mold

Directions

• Pour heavy whipping cream, molasses, cinnamon, ginger, cloves, and nutmeg into a small saucepan. Heat over medium heat, stirring often, until it just begins to boil.
• Remove it from the heat and allow it to sit for 30 minutes.
• Once again heat it over medium heat just until bubbles form around the edge of the pan.
• Remove it from the heat and add the finely chopped milk chocolate and vanilla.
• Stir it just until the chocolate is completely submerged in the cream, then let it sit for 2-3 minutes. Stir until smooth and creamy. If you still have any chunks of chocolate remaining, you can gently heat it over low heat until melted.
• NOTE: Do not over heat this ganache (the chocolate mixture) or the cocoa butter will rise to the surface and your truffles will be oily. If this happens, you can stir in a tablespoon of cold cream which will help bring the mixture back together, just be aware that your truffles will be softer.
• Fill a disposable pastry bag or a zip top bag with the gingerbread ganache.
• Pipe it into the gingerbread mold filling the cavities about 3/4 of the way full.
• Refrigerate for one hour, then freeze for another hour.
• Un-mold the gingerbread men truffles. If they are sticking at all, freeze for a while longer.
• Allow truffles to come to room temperature before serving.
• If desired, decorate gingerbread men with frosting, melted chocolate, and candies.
• Keep them stored in an airtight container.
• If kept in a cool dry place they will keep up to two weeks.
• If you keep them refrigerated they will keep for about three weeks.