8 oz (225 g) milk chocolate, finely chopped

1/4 cup (60 ml) 35% cream

1 tablespoon (15 ml) corn syrup

1 teaspoon (5 ml) molasses

1 tablespoon (15 ml) rum

1/4 teaspoon (1 ml) ground cinnamon

1/4 teaspoon (1 ml) ground ginger

A pinch ground nutmeg

1 teaspoon (5 ml) vanilla extract

3 tablespoons (45 ml) unsalted butter, softened

Place the chocolate in a bowl. Set aside.

In a saucepan, bring the cream, corn syrup, molasses, rum, and spices to a boil. Remove from the heat and add the vanilla extract. Pour over the chocolate. Allow to melt for 1 minute without stirring.

With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth.

Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.

Line a baking sheet with parchment paper.

With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes.

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