Gingerbread Truffles

These were alright. I normally love the combination of ginger chocolate but something isn't quite right about these...it's very one-dimensional. It could be that it's too sweet. If the day ever comes where I revisit this recipe, I'll up the amount of bittersweet and also consider including some nuts and/or doing the end dip with bittersweet too. Or maybe making them much smaller.

• lolapuff

• 11/5/2013

These truffles are definitely good as 2 forks indicate, but not superb. I followed the recipe to a tee, except I heeded the advice to rewarm the steeped cream in order to strain it. Two reasons why I am not rating this higher: 1)the gingerbread flavor was not that strong; 2)it was hard to form perfectly round balls and to coat the balls with chocolate without creating a puddle or "base" when placed on the parchment paper. Perhaps I should have doubled the spices as other reviewers have suggested. I do not feel these are "gift-worthy." However, despite the appearance, the truffles are still a good chocolate "fix" for the chocolate lovers of the world.

• Anonymous

• Winnetka, IL

• 11/24/2010

Fabulous recipe. Doubled all the spices and added powered ginger. Decided to temper the chocolate so that they would travel better (see instructions on this site.) Once I figured out the technique of working in small batches these turned out beautifully. Made three batches, one coated in white chocolate and the others in dark and milk. They look spectacular and taste even better. Was a bit of work, but definitely upped my cooking reputation.

• daisies1

• San Diego, CA

• 12/22/2009

This was my first time to make candy and I will note a couple of things about this recipe: 1) Do not try to do it all in one day and be careful about firming time needed for the base truffles. 2) I found that 12 ounces was too much chocolate for the coating and that the same holds true for the white chocolate volume. Straining the ginger mixture was easiest by using a small cup screen and mashing it with a spoon until all was left was pulp. Overall, I like this recipe a lot! It all looks very nice.

• delawrence

• Singapore

• 12/20/2009

我把这些节日聚会在工作和艾尔ready planning on making at least three batches for new years eve and a dinner party I am hosting the day afterwards. I wouldn't say that this is an extremely easy recipe - I'm used to just mixing together heavy cream, butter, and chocolate and letting it set - but it's totally worth the time and effort. I had to make this in one night (never doing that again) so I had to skimp on the refrigeration time. I did not reheat the cream before adding it to the chocolate, although I'm sure that would have made it easier to strain. I only chilled the cream and chocolate mixture for 3 hours which made it very easy to roll the chocolate into balls - it did get really messy towards the end and I had to stick the mixture in the freezer for a few minutes so I could roll out the rest. I also skipped the white chocolate and just dipped the truffles in melted semi-sweet. Everyone who tried these truffles raved about them. They were a huge hit and I can't wait to make them again in a few days.

• jmbran09

• Philadelphia, PA

• 12/18/2009

I'd never made truffles before, but these turned out great. I did add extra cream--almost 1/4 cup--and mixed everything while warm; the filling set up very nicely. Easy to shape and not too sticky. Put in a little extra ginger as well, but they didn't need it. These are a huge hit and I will make them again without a doubt.

• Anonymous

• California

• 12/16/2009

These are exceptionally tasty. I doubled the amount of allspice and cloves, used 1 tablespoon of fresh ginger, 1 tablespoon cinnamon, omitted the white chocolate final step, and topped them with bits of crystallized ginger.

• ladymeshel

• Madison, WI

• 12/10/2009

If you can make or find crystalized ginger, these are yummy. In order to make life easier on myself, I melted the cholocate toppings in a ziplock, cut off the corner, then drizzled half the truffles with white chocolate the others with the bittersweet rather than trying to dip them. This was quick and so much less messy and looked nice too!

• Anonymous

• Chicago, IL

• 12/31/2008

Though ultimately this recipe generated some tasty truffles, I wanted to share some notes. The first batch I made was a failure. I think partly due to a poor white chocolate choice, but also in part because the recipe does not instruct you to reheat the cream mixture after it's steeped for an hour. I believe this is essential! I reheated it until just starting to simmer. As noted by others, the ganache firms up to be ridiculously hard. I think this can be addressed by adding more cream, perhaps as much as 1/4 cup more. This will make the ganache much easier to scoop. Happy truffling!

• Anonymous

• Massachusetts

• 12/10/2008

I started making these every year for Christmas when the recipe was first printed. I always get rave reviews! I do not cover them with the chocolate but roll them in good quality cocoa powder- cuts out a bit of time and I use light corn syrup instead of molasses.

• seejanecoo

• los angeles, CA

• 12/5/2008

These truffles were everything I wanted them to be. Rich, delicious and impressive. It was a ton of work, but well worth it. When scooping the chocolate use the small jagged end of the melon scoop. It is much easier. And I left out the crystallized ginger, but add a bit more fresh ginger. It was perfect and not over powering at all.

• sfcynthiak

• San Francisco, CA

• 11/28/2008

Started making these this evening, but... Everyone who's said that the cream is really, really hard after being refrigerated, is really, really right. So hard, in fact, that as I was trying to scoop it out with my melon baller, I just about sliced off my index finger knuckle with the seemingly dull edge of the melon baller! Seriously, I'm having trouble typing this review because I have a it all bandaged up, in hopes that I'll be dexterous enough to complete the recipe in time for Christmas brunch in 36 hours. My advice: let the cream filling warm up a little (probably for about 30 min) before scooping. I was impatient and now I'm paying the price.. I've rated theses truffles 3 of 4 forks because what I've got at this early stage is delicious, and if the coating is as good as the cream; wow!

• isaacsm

• Arizona

• 12/24/2007

Ever since reading this recipe in the magazine, this has been a go-to for all our holiday gatherings. People start asking when I'll make them before Halloween. Go slow and take your time. Also, I bought a tiny cookie dough scoop and it works really, really well at making perfect little spheres.

• PentacleSeven

• Olympia, WA

• 12/13/2007

Or try a Greek market, they use it a lot - it is called baHAria

• kellythayer

• Athens, Greece

• 12/4/2007

If you can't find them in the supermarket, try an Asian or South Asian grocery. Or order online from Penzeys... good luck!

• Anonymous

• San Jose, CA

• 11/30/2007