Gingerbread Truffles

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.