How to Make Chocolate Truffles

Add dark chocolate chips to a heat-proof mixing bowl. Stir in ground ginger, ground cinnamon, black pepper, salt, and cayenne pepper.

Heat heavy cream over medium heat in a saucepan until it just begins to simmer.

Immediately remove the cream from heat and pour it over the chocolate mixture. Gently shake the bowl to ensure all the chocolate is covered by cream. Let it sit for 2 minutes.

Slowly whisk the mixture until it is well combined and a thick, glossy ganache forms.

Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature or until firm enough to scoop, about 15 minutes.

Using a small sorbet scoop or by hand, form about 2 teaspoons of the ganache into balls. Place the balls onto a baking sheet lined with silicone or parchment paper.

Refrigerate the truffle balls until they are cold and firm, about 15 minutes. If needed, re-roll them to smooth out any imperfections.

Place a heat-proof bowl over a pot of simmering water (double boiler setup) on the lowest heat setting. Add most of the dark chocolate chips to the bowl, reserving about 1/3 cup for later. Let the chocolate melt completely, about 5 minutes.

Stir the reserved chocolate chips into the melted chocolate until they disappear. This helps to temper the chocolate and create a smoother coating. Remove the bowl from the heat.

Dip each chilled truffle into the melted chocolate. You can do this by hand or by holding each truffle with a fork and spooning the chocolate over it.

Place the dipped truffles back onto the prepared baking sheet. Swirl the tops with your finger to create a decorative finish.

Break the gingersnap cookie in half and grate it over the tops of the truffles.

Let the truffles rest on the baking sheet until the chocolate coating dries and hardens completely. If desired, trim away any excess chocolate from the bases using the back of a knife.