December
2008 Recipe
Gingerbread Truffle
24 oz. Peter’s® Malan™ milk chocolate
8 oz. Heavy cream
1/4 cup Molasses
1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/4 tsp. Cloves
1/4 tsp. Cinnamon
Heat heavy cream to near boil (180-190° F). Remove from heat and
add
molasses, ginger, nutmeg, cloves, and cinnamon. Allow to steep
for approximately 30 minutes. Reheat and add Peter’s® Malan™ milk
chocolate mixing
until smooth consistency. Allow to set up to firm consistency. (This
may require refrigeration for a few hours.) When firm scoop or form into
balls and dip centers into Peter’s® Malan™ milk chocolate. Sprinkle with
ginger
powder.
Yield: Approximately 75 pieces
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