How to Make Chocolate Truffles Recipe

Add chocolate chips to a heat-proof mixing bowl; add ginger cinnamon black pepper salt and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick glossy ganache forms.

Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm about 15 minutes then re-roll as needed to smoothen.

Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips reserving about 1/3 cup to the bowl and let melt about 5 minutes. In the meantime break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.

Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely trimming away excess chocolate from the bases using the back of a knife if desired.