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Chocolate Chip Gingerbread Cake Truffles

Yield: 72 Truffles (5-6 Dozen Depending on Size)
Prep Time: 1 hour 20 minutes
Cook Time: 18 minutes
Total Time: 1 hour 38 minutes

Ingredients

  • ¾ cup (170 g) salted butter at room temperature
  • 1 ¼ cups (265 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 ½ cups (355 g) all-purpose flour
  • ½ cup (43 g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup dark molasses
  • 1 cup very hot water
  • 1 (12-ounce) package (340 g) mini semisweet chocolate chips
  • 2 packages (8-ounces each) (454 g) cream cheese, softened
  • 1 pound semisweet or bittersweet chocolate for dipping
  • Almond bark for drizzling, optional

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