Prepare the Truffle Centers

1. Melt the Chocolate: In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
2. Add Molasses and Spices: Stir in the molasses, ginger, cinnamon, cloves, and a pinch of salt until fully combined.
3. Chill the Mixture: Allow the mixture to cool slightly, then refrigerate for about 1 hour or until firm enough to scoop and roll into balls.

Form the Truffles

1. Scoop and Roll: Once the truffle mixture is firm, use a melon baller or spoon to scoop out small portions of the ganache. Roll each piece into a smooth ball using your hands. Place them on a parchment-lined baking sheet.
2. Chill Again: Pop the truffles back into the fridge for another 15–30 minutes to firm up before dipping.

Coat the Truffles

1. Melt the Coating Chocolate: Melt the milk or dark chocolate chips in a heatproof bowl, using the same method as before. Stir until completely smooth.
2. Dip the Truffles: Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it’s fully coated. Let any excess chocolate drip off.
3. Add Toppings: If you like, roll the truffles in crushed gingerbread cookies, cocoa powder, or powdered sugar for an extra special touch.
4. Set the Truffles: Place the dipped truffles back on the parchment-lined sheet and refrigerate until the coating is set, about 30 minutes.