• Place the cream, allspice, cloves, molasses, ginger, cinnamon and salt in a medium saucepan. Bring to a boil then remove from heat and let sit for 1 hour.

Let Cool for 1 hour.

• After an hour, strain the cream sauce through a fine colander and set aside.
• Create a double boiler by placing a large metal bowl over a saucepan of simmering water. Place 7 ounces of semisweet chocolate and 7 ounces of white chocolate in the bowl and stir until chocolate is melted and smooth then remove bowl from over water.
• Stir the cream mixture into the melted chocolate until well combined.
• Add in 1/2 cup chopped crystallized ginger and stir.

Chill in fridge for 1-2 hours until firm.

• Line a baking sheet with parchment paper.
• Use a 1-inch melon baller to scoop the filling out and roll between palms to form it into balls. Place on parchment and chill for another 2 hours.

Chill in fridge for 1 hour.

• Line another baking sheet with parchment paper.
• Set up your double boiler again. Place 12 ounces dark chocolate in the bowl and stir until it is melted and smooth. Remove bowl from over water and let stand at room temperature for about 10 minutes to cool slightly.
• Use a for the dip the truffle balls in the melted chocolate one by one then lift out and tap the fork against the side of the bowl to remove excess chocolate.
• Slide the truffle off the fork using a knife onto the parchment lined sheet. Repeat with remaining truffles.

Chill in fridge until set, about 30 minutes.

• Line yet another baking sheet with parchment paper (how many are we using, right?!)
• Set up your double boiler again and now place the 12 ounces white chocolate in the bowl and stir until melted and smooth. Remove bowl from over water and let stand at room temperature for about 10 minutes to cool slightly.
• One at a time, either dip half of each truffle into the melted white chocolate OR drizzle the white chocolate over the top using a spoon (OR do some of each). While the chocolate is still wet, sprinkle pieces of crystallized ginger on top then repeat with remaining truffles.

Chill in fridge until set, about 30 minutes.

• It's FINALLY time to enjoy!! Keep stored in the fridge in an airtight container for up to a week or freeze for up to a month.