The Humpherys Family

Chocolate Gingerbread Cake Truffles

Recipe Added:  12/21/2014
3/4 cup butter, softened
1 1/4 cups sugar
1 tsp vanilla
2 large eggs
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp nutmeg
1 cup molasses
1 cup very hot water
1 12-oz pkg mini semi choc chips
2 8-oz pkgs cream cheese, softened
1 lb semisweet chocolate for dipping
Almond bark for drizzling
Preheat oven to 350 F. Lightly grease an 11x17 rimmed baking sheet. Set aside. In a large bowl, cream butter and sugar until fluffy. Beat in vanilla and eggs. Add flour, cocoa powder, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg. Mix until combined. Combine molasses and hot water in a liquid measuring cup and whisk to combine. Stir into batter. Mix in chocolate chips.

Spread batter into prepared pan. Bake 15-18 minutes until a toothpick inserted comes out clean. Cool in the pan. Crumble cake into a large bowl and add cream cheese. Mix together until well combined (will resemble cookie dough). Shape dough into small balls and place on a parchment-lined baking sheet. Refrigerate until firm enough to dip.

Melt semisweet chocolate in microwave or stovetop (in a double boiler or a bowl set over a pan of simmering water). Dip each truffle in chocolate and place on parchment-lined baking sheet. Refrigerate until set. Drizzle with additional almond bark or chocolate, if desired. Store in the refrigerator.
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Chocolate Gingerbread Cake Truffles