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Gingerbread Truffles

24 oz Peter's® OrkneyTM Milk Chocolate
8 oz Heavy Cream
1/4 cup Molasses
1/2 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Cinnamon
Peter's® Burgundy® Semisweet Chocolate
  1. Heat heavy cream to near boil (180-190°F).
  2. Remove from heat and add molasses, ginger, nutmeg, cloves and cinnamon.
  3. Allow to steep for approximately 30 minutes.
  4. Reheat and add Peter’s Orkney milk chocolate, mixing until smooth consistency.
  5. Allow to set up to firm consistency. (May require refrigeration for a few hours.)
  6. When firm, roll into balls and allow to crust again, and coat with tempered Peter’s Burgundy semisweet chocolate.
  7. If desired, sprinkle with ground ginger before chocolate coating solidifies.
Yield: Approx 75 Truffles