Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup unsulphured molasses
- 1 tablespoon milk
- ¼ teaspoon fine salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1½ to 2 cups white or dark chocolate chips (for coating)
Instructions
- Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely.
- In a mixing bowl, cream together softened butter and sugar until smooth.
- Add molasses, milk, and vanilla extract, and mix until combined.
- Stir in cooled flour, salt, ginger, cinnamon, cloves, and nutmeg until a soft dough forms.
- Roll dough into small bite-sized balls and place on a parchment-lined tray.
- Refrigerate truffles for 30 minutes until firm.
- Melt chocolate chips in a microwave-safe bowl in short intervals, stirring until smooth.
- Dip each chilled truffle into the melted chocolate, let excess drip off, and return to tray.
- Refrigerate again until chocolate coating is fully set.
Notes
- Heat-treat flour to ensure it’s safe to eat raw.
- Use white chocolate for a festive holiday look or dark chocolate for richer flavor.
- For a lighter finish, roll truffles in powdered sugar instead of coating in chocolate.
- Store in the fridge or freezer to maintain texture and freshness.
- Add a pinch of black pepper or extra ginger for bolder spice.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for flour)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
