Gingerbread Truffles
Submitted by trey stone from Norris Electric Cooperative
Ingredients:
8 ounces milk chocolate chips, (about 1 cup)
2 teaspoons unsalted butter, softened
½ cup sweetened condensed milk
2 tablespoons finely chopped crystallized ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ cup unsweetened cocoa
Directions:
-Place milk chocolate in a large microwave-safe bowl; microwave on HIGH until melted, about 1 minute, stirring every 20 seconds. Add butter, and stir until melted and smooth. Stir in sweetened condensed milk, crystallized ginger, cinnamon, and allspice. Cover with plastic wrap, and chill until firm, about 1 hour.
-Scoop chocolate mixture into balls, about 2 teaspoonfuls each (you should get about 32), and place on a parchment paper-lined baking sheet.
-Roll truffles in cocoa until evenly coated. Chill until ready to serve. Layer between sheets of wax paper in an airtight container.
