These gingerbread chocolates are a delicious addition to a holiday party dessert table. They also make great homemade Christmas gifts. Gingerbread spices and dark chocolate are such an unexpectedly tasty flavor combination.
Ingredients and Substitutions
I like to use dark chocolate when making these treats, but you can substitute any type of chocolate you prefer.
I used blackstrap molasses in these chocolates, but any type of molasses will work. Blackstrap molasses is packed with nutrients and has a particularly bold flavor. If you prefer something a bit milder then go with fancy molasses or regular cooking molasses. But definitely don’t skip the molasses altogether because it contributes to both the flavor and texture of these treats.
Cinnamon, ginger, allspice, nutmeg, and cloves combine to give these chocolates their delicious gingerbread flavor. You can substitute 1 3/4 teaspoons of a store bought gingerbread spice blend instead of the individual spices if you prefer.
How to Make Gingerbread Chocolates
Start by adding the ground cinnamon, ground ginger, ground allspice, ground cloves, and ground nutmeg to a medium-sized bowl, then mix well. Remove 1/2 teaspoon of the spice mixture and reserve it in a small bowl.
Add the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the melted chocolate and molasses to the medium-sized bowl containing the majority of the spice mixture, then mix well.
Divide that mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups. Add a small pinch of the reserved spice mixture on top of each chocolate.
Place the mini muffin pan in the fridge to let the chocolates set for at least 1 hour before serving.
Storage and Freezing
Store these treats in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Another Gingerbread Recipe to Try
- This gingerbread smoothie is perfect for the holidays.
Gingerbread Chocolates Recipe
Equipment
- Mini muffin pan
- Mini paper baking cups
Ingredients
- 1 3/4 cups chopped dark chocolate (or substitute any type of chocolate you prefer)
- 1 tablespoon molasses
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg (or substitute 1 3/4 teaspoons of a store bought gingerbread spice blend instead of all of the individual spices)
Instructions
- Add the ground cinnamon, ground ginger, ground allspice, ground cloves, and ground nutmeg to a medium-sized bowl, then mix well.
- Remove 1/2 teaspoon of the spice mixture and reserve it in a small bowl.
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add the melted chocolate and molasses to the medium-sized bowl containing the majority of the spice mixture, then mix well.
- Divide that mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups.
- Add a small pinch of the reserved spice mixture on top of each chocolate.
- Place the mini muffin pan in the fridge to let the chocolates set for at least 1 hour before serving.
Notes
- Store these treats in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
