Chocolate Chip Gingerbread Cake Truffles

Name: Chocolate Chip Gingerbread Cake Truffles
Prep time: 1 h 20 min
Cook time: 18 min
Total time: 1 h 38 min
Yield: 72 Truffles (5-6 Dozen Depending on Size)
Ingredients: ¾ ¾ cup salted butter at room temperature; 1 ¼ 1 ¼ cups granulated sugar; 1 1 teaspoon vanilla extract; 2 2 large eggs; 2 ½ 2 ½ cups all-purpose flour; ½ ½ cup natural unsweetened cocoa powder; 1 1 teaspoon baking soda; ½ ½ teaspoon salt; 1 ½ 1 ½ teaspoons ground ginger; 1 1 teaspoon ground cinnamon; ½ ½ teaspoon ground allspice; ¼ ¼ teaspoon ground cloves; ¼ ¼ teaspoon ground nutmeg; 1 1 cup dark molasses; 1 1 cup very hot water; 1 (12-ounce) 1 (12-ounce) package mini semisweet chocolate chips; 2 packages 2 packages (8-ounces each) cream cheese; 1 1 pound semisweet or bittersweet chocolate for dipping; Almond bark for drizzling

User Reviews

4.7

9 reviews

Excellent

Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 38 mins
Servings
72 Truffles (5-6 Dozen Depending on Size)
Course
Dessert
Cuisine
American

Chocolate Chip Gingerbread Cake Truffles

Iris Warren

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

¾ ¾ cup salted butter at room temperature
1 ¼ 1 ¼ cups granulated sugar
1 1 teaspoon vanilla extract
2 2 large eggs
2 ½ 2 ½ cups all-purpose flour
½ ½ cup natural unsweetened cocoa powder
1 1 teaspoon baking soda
½ ½ teaspoon salt
1 ½ 1 ½ teaspoons ground ginger
1 1 teaspoon ground cinnamon
½ ½ teaspoon ground allspice
¼ ¼ teaspoon ground cloves
¼ ¼ teaspoon ground nutmeg
1 1 cup dark molasses
1 1 cup very hot water
1 (12-ounce) 1 (12-ounce) package mini semisweet chocolate chips
2 packages 2 packages (8-ounces each) cream cheese softened
1 1 pound semisweet or bittersweet chocolate for dipping
Almond bark for drizzling optional

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (11X17-inches or so). Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and eggs.
Add the flour, cocoa powder, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg. Mix until combined.
Combine the molasses and hot water in a liquid measuring cup and whisk to combine. Stir it into the batter. Mix in the chocolate chips.
Spread the batter into the prepared pan. Bake for 15-18 minutes until the center springs back to the touch and a toothpick inserted comes out clean or with moist crumbs.
Let the cake cool in the pan. Crumble it into a large bowl with the cream cheese. Mix together until well combined (the texture should resemble cookie dough).
Shape the dough into 1-inch (or so) balls and place them on a parchment lined baking sheet. Refrigerate for an hour or so until firm enough to dip.
Melt the chocolate in the microwave or on the stovetop (in a double boiler or a bowl set over a pan of simmering water). Dip each truffle in chocolate and place on a clean parchment lined baking sheet. Refrigerate until set. Drizzle with additional almond bark or chocolate, if desired.
Store in the refrigerator (up to several days).

Notes

Video Tip: here's a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.
Chocolate: my preferred brand of chocolate is Ghirardelli

Nutrition Information

Show Details

Serving 1 Truffle Calories 149kcal (7%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 18mg (6%) Sodium 74mg (3%) Fiber 1g (4%) Sugar 11g (22%)