Gingerbread Truffles

1. 1

   Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours.

2. 2

   Shape mixture into 3/4-in. balls. Place on waxed paper-lined

3. 3

   . Refrigerate for at least 1 hour.

4. 4

   In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.