Ingredients
Chocolate Gingerbread
| 1 pkg | (8 oz or 227g) | cream cheese, softened |
| 1/2 cup | (125 ml) | icing sugar, sifted |
| 1 bar | (100g) | high-quality 70% chocolate, chopped, melted and cooled |
| 1 tsp | (5 ml) | ground ginger |
| 3/4 tsp | (3 ml) | ground cinnamon |
| 2 tsp | (30 ml) | minced crystallized or candied ginger |
| Coating: 2 bars | (100 mg each) | high quality 70% chocolate, chopped |
| course sugar or crystallized ginger strips or edible gold flakes |
Spiced Chocolate
| 1 pkg | (8 oz or 227 g) | cream cheese, softened |
| 1/2 cup | (125 ml) | icing sugar, sifted |
| 1 bar | (100 g) | high-quality 70% chocolate, chopped, melted, and cooled |
| 3/4 tsp | (3 ml) | grated orange zest |
| 1/2 tsp | (2 ml) | ground cinnamon |
| 1/4 tsp | (1 ml) | ancho or chipotle chili powder or cayenne |
| Coating: 2 bars | (100 g each) | high quality milk chocolate, chopped |
| grated orange zest and chili powder |
Cranberry Pistachio Chocolate
| 1 pkg | (8 oz or 227 g ) | cream cheese, softened |
| 1/2 cup | (125 ml) | icing sugar, sifted |
| 1 bar | (100 g) | high-quality white chocolate, chopped, melted and cooled |
| 1/2 tsp | (2 ml) | ground cardamom |
| 1/4 cup | (60 ml) | each chopped, dried cranberries and shelled pistachios |
| Coating: 2 bars | (100 g each ) | high-quality white chocolate, chopped |
| finely chopped or crushed, shelled pistachios |
Directions
Chocolate Gingerbread
- In a large bowl, beat cream cheese and icing sugar until smooth. Beat in chocolate, ginger, and cinnamon. Stir in crystallized ginger until well combined. Measure 1 level tbsp (15 mL) of mixture and spoon onto prepared baking sheet. Refrigerate, leaving plenty of room for air circulation, for at least 1 hour or until fully chilled. Roll truffles gently into balls with your hands.
- Coating: Meanwhile, in a heatproof bowl set over saucepan of hot water, melt chocolate. Using 2 forks, dip each truffle into chocolate to coat well. Return to the baking sheet and sprinkle top with sugar, crystallized ginger strips, or edible gold flakes. Refrigerate until chocolate is set and ready to enjoy.
Spiced Chocolate
- In a large bowl, beat cream cheese and icing sugar until smooth. Beat in chocolate, orange zest, cinnamon and ancho chili powder. Measure 1 level tbsp (15 mL) of mixture and spoon onto prepared baking sheet. Refrigerate, leaving plenty of room for air circulation, for at least 1 hour or until fully chilled. Roll truffles gently into balls with your hands.
- Coating: Meanwhile, in a heatproof bowl set over saucepan of hot water, melt chocolate. Using 2 forks, dip each truffle into chocolate to coat well. Return to the baking sheet and top with orange zest and chili powder. Refrigerate until chocolate is set and ready to enjoy
Cranberry Pistachio Chocolate
- In a large bowl, beat cream cheese and icing sugar until smooth. Beat in white chocolate and cardamom. Stir in cranberries and pistachios until combined. Measure 1 level tbsp (15 mL) of mixture and spoon onto prepared baking sheet. Refrigerate, leaving plenty of room for air circulation, for at least 1 hour or until fully chilled. Roll truffles gently into balls with your hands.
- Coating: Meanwhile, in a heatproof bowl set over saucepan of hot water, melt white chocolate. Using 2 forks, dip each truffle into chocolate to coat well. Return to the baking sheet and sprinkle with pistachios. Refrigerate until chocolate is set and ready to enjoy.