Gingerbread Truffles
Gluten-free
1 ¼ cup shortening
1 cup sugar
1 cup molasses
2 tbl vinegar
5 cups flour
1/2 tsp salt
2 to 3 tsp ground
ginger
1 tsp ground cinnamon
1 tsp ground cloves
Covering:
12 oz dark chocolate
1/2 cup shortening
Cream shortening and
sugar. Beat in molasses and vinegar. Add dry ingredients and mix
together. Roll into 1” balls (I find that a #50 disher will scoop
out a nice-sized amount). Freeze for 1 hour.
Melt dark chocolate and
shortening until liquid. Dip frozen gingerbread balls in the
chocolate and place on parchment paper. Chill until chocolate
hardens.
Makes about 56
Notes:
- Any flour can be used. I used gluten-free oat flour to make them gluten-free.
- I used 1 bag of Ghiradelli dark chocolate chips.
