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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® OrkneyTM 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