Recipe: Chocolate gingerbread truffles

Truffles like from the chocolatier - but homemade: With this recipe, it's very easy. All you need is a little patience. Recipe by Corinna Frei, Schüsselglück

Ingredients:

• 200 g chocolate (70 % cocoa)
• 100 ml cream
• 50 g whole cane sugar
• 1/2 tsp gingerbread spice

For rolling:

• 2-3 tbsp unsweetened cocoa powder

Preparation:

1. Chop the chocolate and place in a heatproof bowl that is not too big but still has enough room for the cream mixture.
2. Heat the cream with the cane sugar and spice mixture in a saucepan until the sugar is completely melted and the cream begins to simmer. Immediately pour the hot cream over the chopped chocolate, stir until the chocolate has completely melted and a homogeneous mixture is formed. Leave this ganache to cool in the fridge for 2 hours or overnight to set.
3. Remove the ganache from the fridge about 30 minutes before you want to use it. Pour the cocoa powder into a shallow dish for rolling. Take small portions of the chocolate ganache with a teaspoon (approx. 10 g), shape them and roll them in the cocoa powder. It is not necessary to make perfect balls - the Belgian truffles at the chocolatier's are, after all, imperfect.
4. Store the truffles in the fridge until you want to eat them or offer them as a gift.