Gingerbread Chocolates Recipe

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This gingerbread chocolates recipe is a delicious addition to a holiday party dessert table.

Prep Time12

Cook Time3

Chilling time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 158.3kcal

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)
1 3/4 cups chopped dark chocolate (or substitute any type of chocolate you prefer)
1 tablespoon molasses

Add the 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/8 teaspoon ground cloves, and 1/8 teaspoon 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 1 3/4 cups 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 1 tablespoon 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.

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.