HOLIDAY TRUFFLES 3 WAYS

Instructions

CHOCOLATE GINGERBREAD

1. Step
   In a large bowl, beat cream cheese and icing sugar until smooth. Beat in chocolate, ginger, and cinnamon. Stir in crystallized ginger until well combined. Measure 1 level tbsp (15 mL) of mixture and spoon onto prepared baking sheet. Refrigerate, leaving plenty of room for air circulation, for at least 1 hour or until fully chilled. Roll truffles gently into balls with your hands.
2. Step
   Meanwhile, in a heatproof bowl set over saucepan of hot water, melt chocolate. Using 2 forks, dip each truffle into chocolate to coat well. Return to the baking sheet and sprinkle top with sugar. Refrigerate until chocolate is set and ready to enjoy.
3. Step
   Keep refrigerated in an airtight container for up to 1 month. You can also freeze for up to 2 months. Let thaw slightly before enjoying.

SPICED CHOCOLATE

1. Step
   In a large bowl, beat cream cheese and icing sugar until smooth. Beat in chocolate, orange zest, cinnamon and ancho chili powder. Measure 1 level tbsp (15 mL) of mixture and spoon onto prepared baking sheet. Refrigerate, leaving plenty of room for air circulation, for at least 1 hour or until fully chilled. Roll truffles gently into balls with your hands.
2. Step
   Meanwhile, in a heatproof bowl set over saucepan of hot water, melt chocolate. Using 2 forks, dip each truffle into chocolate to coat well. Return to the baking sheet and top with orange zest and chili powder. Refrigerate until chocolate is set and ready to enjoy.
3. Step
   Keep refrigerated in an airtight container for up to 1 month. You can also freeze for up to 2 months. Let thaw slightly before enjoying.

CRANBERRY PISTACHIO CHOCOLATE

1. Step
   In a large bowl, beat cream cheese and icing sugar until smooth. Beat in white chocolate and cardamom. Stir in cranberries and pistachios until combined. Measure 1 level tbsp (15 mL) of mixture and spoon onto prepared baking sheet. Refrigerate, leaving plenty of room for air circulation, for at least 1 hour or until fully chilled. Roll truffles gently into balls with your hands.
2. Step
   Meanwhile, in a heatproof bowl set over saucepan of hot water, melt white chocolate. Using 2 forks, dip each truffle into chocolate to coat well. Return to the baking sheet and sprinkle with pistachios. Refrigerate until chocolate is set and ready to enjoy.
3. Step
   Keep refrigerated in an airtight container for up to 1 month. You can also freeze for up to 2 months. Let thaw slightly before enjoying.