Filling
14oz (397g) white chocolate, coarsely chopped
¾ cup (180ml) heavy cream
¾ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
½ tsp vanilla extract
Coating
¼ tsp ground cinnamon
2 tbsp (25g) sugar
18oz (510g) semi-sweet chocolate, coarsely chopped
Special Equipment
double boiler (optional)
dipping tool (optional)
1 Make the filling: Place white chocolate in a large heatproof bowl. Set aside.
2 Pour heavy cream in a small saucepan over medium heat. Whisk in the cinnamon, ginger, cardamom, and cloves. Whisking occasionally, heat until the cream just begins to boil. Remove from heat and whisk in the vanilla extract. Pour hot mixture over the white chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir. Once the mixture is completely smooth, cover with plastic wrap pressed on the top of the mixture. Let sit at room temperature for 1 hour, then transfer to the refrigerator for 5–6 more hours. After chilling, the ganache mixture will be smooth and a little soft, but still manageable by hand.
3 Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Remove ganache from the refrigerator. Measure 1 teaspoon, roll between your hands into a ball, and place on the baking sheet. Repeat with remaining ganache.
4 Make the coating: Combine the cinnamon and sugar in a small bowl. Set aside. Melt or temper the semi-sweet chocolate.
5 Line another baking sheet with parchment paper or a silicone baking mat. Remove 1–2 truffles from the refrigerator, keeping the rest chilled. Working with one truffle at a time, dip completely into the chocolate using a dipping tool (or fork). Place onto the prepared baking sheet and sprinkle lightly with the cinnamon-sugar mixture. Repeat with rest of truffles. Allow the chocolate to completely set at room temperature before serving.
MAKE-AHEAD TIP:
If you’re planning to make truffles ahead of time for the holidays or other events, here are some helpful make ahead tips:
If you coat the truffles in chocolate (tempered or not), allow the coating to set, then layer the truffles between sheets of parchment or wax paper in an airtight container. You can put the truffles into mini cupcake/muffin liners if you like.
If you use tempered chocolate, store the truffles in the manner described above at room temperature in a cool, dry place for up to 1 week. Do not freeze truffles coated in tempered chocolate. Rather, freeze the uncoated balls between sheets of parchment or wax paper in an airtight container; thaw overnight in the refrigerator and then coat before serving.
If you decide to simply use melted chocolate that has not been tempered, store the truffles in the manner described in tip number 1 in the refrigerator for up to 1 week or in the freezer for up to 2 months. Frozen truffles can be thawed overnight in the refrigerator before serving, though coated truffles straight from the freezer are equally delicious!
If you make truffles that are not coated in chocolate, like Red Wine Truffles (page 80) or Lemon Cream Pie Truffles (page 88), store and freeze them by following the instructions for truffles coated in chocolate that has not been tempered.
Sally Says: You’ll find yourself in a sticky situation when handling these truffles. The ganache filling is soft and will stick to your hands as you roll. As I recommended on page 71 (The Rolling), wipe your hands with a paper towel after rolling each truffle to make the process go more smoothly. In step 5, removing only a couple truffles from the refrigerator at a time for dipping while keeping the rest chilled will allow the truffles to stay firm, which will make dunking them into the chocolate easier.
