Is it December, already!?
┏(･o･)┛♪┗ (･o･) ┓
This is me in the mirror as I get excited thinking about how quick a whole year is about to come to an end.
I hope I’m not alone when it comes to enjoying this festive month.
Don’t you just love how every corner of every street just gets lit up with fairy lights and fancy Christmas trees and laughing Santa outside every sweet shop posing with kids and giving them presents from their bags?
This calls for celebrating the last month of the year with an overload of food, k?
I want to know what y’all will be doing this December and how you plan to spend it?
I’m just going to be here in my kitchen, if you need me, baking and cooking and eating and getting fatter and not giving a sh*t about it. (Ummm, what are New Year’s Resolutions for?) 😉
Surprisingly, these gingerbread truffles are a much healthier version as it is made with raw chocolate and sweetened with molasses.
If you plan on giving these as edible gifts (which is a brilliant idea, by the way) I’d suggest you make a big batch of these babies because before you know it, half the truffles are going to slide inside your tummy.
I love how before you even let your taste buds decide what’s going on with the truffles, a mere whiff of these beauties will scream GINGERBREAD and once your brain is already prepped for the festive burst of flavors in your mouth, you know you’re going to celebrate Christmas each time you pop these in your mouth.
These gingerbread truffles are going to be a must – have at my home all month along with loads of other Christmas- y stuff that I have planned for you lovelies!
- 140 grams raw dark chocolate 70 % (or any good quality dark chocolate), roughly chopped
- 2 tsp ginger powder
- 4 tbsp Molasses
- 70 mls cream
- 2-3 tbsp cocoa powder
- In a clean metal bowl, combine the chocolate, ginger powder and molasses.
- In a saucepan, heat the cream.
- When it starts bubbling at the sides of the saucepan, turn the heat off and pour the hot cream over the chocolate mix.
- Let it sit for a minute and then stir the mix until the cream is well incorporated and the chocolate melts.
- Pour in any parchment lined mould and let it come down to room temperature.
- Put it into the refrigerator for at least 24 hours to make sure that the ganache sets properly.
- Once the ganache has set, use a melon scoop to scoop out small rounds of the chocolate ganache and roll it into the cocoa powder.