It’s the week before Valentine’s Day, and I’ve decided to dedicate this week of blogging to one of my favorite desserts: truffles. The truffle trend started years ago and I really don’t think that it has ever gotten ‘old’ (because seriously, who could get tired of these delicate, rich, chocolate bites of heaven?).
Through the years of making truffles, I’ve discovered so many wonderful truffle recipes and this year, have given boxes of homemade truffles as gifts to my family. The boxes included Gingerbread truffles (this post), Peppermint truffles (Wednesday’s post) and Oreo truffles (Friday’s post). They also included cookie dough truffles though I didn’t manage to get a good picture of them before they were devoured. Anyways, the point being, truffles would make a fabulous Valentine’s Day gift.
I know that gingerbread is normally thought of as a Christmas food, but as I was just discussing with one of my girlfriends in the ICU, who determines what’s normal or ethical or ‘right’? Of course, we weren’t talking about truffles, or gingerbread for that matter, but I think it still applies. Who decided that gingerbread should only be eaten between December 1st and 31st?
These truffles are chewy and have a ton of flavor in such tiny bites. In the original recipe, they were supposed to have nutmeg sprinkled on top, but I’m a bit of a chocolate junkie so I decided to just pour on the chocolate (dark on white) and they turned out fabulous.
Happy early Valentine’s Day! It’s going to be a sweet week!
1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup flour
1/2 cup boiling water
For the coating
12oz white chocolate
1 8-oz. block cream cheese, at room temperature
6oz semisweet chocolate
Mix together the butter and sugar, then add the egg and molassess, mixing well.
In a separate bowl, combine the flour, spices, soda and salt, then add to wet mixture.
Stir to combine, then add the boiling water and mix. Pour batter into a greased 9×13 pan and bake at 350 degrees for 25-35 minutes or until springy. Let cool completely.
When cake is completely cooled, crumble into the bowl of a stand mixer and add in the cream cheese. Mix until the cake and cream cheese is totally combined.
Roll out into walnut-sized balls and place on a sheet pan lined with wax paper. Chill for 1 hour.
Melt the white chocolate in a bowl over simmering water stirring, until it is completely smooth.
Dip the balls in one at a time (I use two forks for this) and coat with the white chocolate. Set on a sheet of wax paper.
Melt semisweet chocolate in a bowl over simmering water in a similar fashion. Drizzle the darker chocolate over the truffles using a fork or whisk. Allow to harden completely. At this point you can serve immediately or freeze for later use.
Source: Adapted from: Sing for your Supper