Categories: Desserts
Ingredients
- 14 oz. white baking chocolate, chopped
- 1/2 cup heavy whipping cream
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 10 oz. package dark chocolate chips
- 5 tsp shortening
- 3 tbsp. crystallized ginger
Directions
-
Place white baking chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger, and cloves. Cool to room temp, stirring occasionally. Cover and refrigerate until firm, about 3 hours.
-
Shape mixture into 3/4-inch balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour.
-
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the fridge.