Gingerbread Chocolate Truffles

I started out making candied ginger truffles, and felt like something was missing so I added in some cloves and the next thing I knew I was making scrumptious gingerbread truffles. These have a little spice kick to them due to the ginger, but I would still say they are mild.

• Ready In: 4 hrs 10 mins
• Yields: 40 truffles

Ingredients

• 12  ounces dark semi-sweet chocolate
• 1 1⁄2 cups candied ginger, minced
• 1  tablespoon fresh ginger, grated
• 2 -3  teaspoons ground cloves
• 1⁄2 cup  cream or 1⁄2 cup soymilk
• 2  tablespoons vegetable shortening
• 2  teaspoons vanilla
• 1⁄2 cup icing sugar
• 1⁄2 teaspoon salt

Directions

1. In a double boiler melt chocolate with shortening. (make sure the boiling water is a few inches away from the metal bowl or pot you use).
2. Once melted remove from heat and add in minced ginger, grated ginger, cloves, vanilla, salt and sugar. Mix well and add in cream mix well.
3. Place in a sealed container overnight or for a few hours.
4. Spoon out or melon ball truffles and shape into "balls" I found they where a bit off round as they have chunks of ginger. Work quickly and toss truffles in coco, icing sugar or dip in ganache. Top with a sliver of candied ginger and enjoy.
5. Will keep for a month in the fridge.