Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup powdered sugar
- 1 cup chocolate chips (bittersweet or semi-sweet)
- 1/4 cup heavy cream
Instructions
- In a large mixing bowl, combine graham cracker crumbs, ground ginger, cinnamon, nutmeg, and powdered sugar. Mix until evenly incorporated.
- Pour in the molasses and mix until you have a thick, dough-like consistency.
- Using your hands, roll small portions of the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
- Chill the truffles in the refrigerator for about 30 minutes to firm up.
- Melt chocolate chips with heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each truffle into the melted chocolate using a fork, allowing excess chocolate to drip off before returning to the baking sheet.
- Chill the coated truffles for another 15 minutes to set the chocolate.
- Serve at room temperature, optionally garnished with crushed gingerbread cookies or powdered sugar.
Notes
Use high-quality chocolate for the coating for best results. Chilling times are crucial for firming up the truffles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian