Ingredients
14 ounces white baking chocolate, chopped1/2 cup heavy whipping cream1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 package (10 ounces) dark chocolate chips5 teaspoons shortening3 tablespoons chopped crystallized ginger
Preparation
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.
Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour.
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.