To make the ganache, place chopped bittersweet chocolate in a medium heatproof bowl and set aside.

In a small saucepan over medium-low heat, combine cream,

molasses, cloves, ginger, cinnamon, nutmeg and salt and bring it to a simmer. Remove from heat, cover and let steep for about 20 minutes.

Reheat cream mixture until it just about comes to a boil and immediately pour it through a sieve and over the chopped chocolate. Press against the sieve to squeeze all the cream through the ginger fibers. Let stand without stirring for 2 minutes. Using a rubber spatula, gently stir the mixture in one direction until it is smooth and glossy. If not all of the chocolate has melted, you can heat the ganache gently by placing the bowl over a pot with ½-inch of barely simmering water. Stir very gently until there are no lumps. Let cool for 1 hour at room temperature. Refrigerate until firm, at least 3 hours.

Line two baking sheets with parchment or wax paper. Use a melon baller or spoon to scoop teaspoons of ganache and roll between palms to form roughly-shaped balls. Place balls on one of the prepared trays and freeze until firm, about 20 minutes.

Place white chocolate in a heatproof bowl set over a pot with ½-inch of barely simmering water. Stir constantly until almost completely melted (some small pieces of solid chocolate should remain).

Remove bowl from over pot and stir until smooth, allowing the residual heat to melt the rest of the chocolate. Do not over-heat the chocolate (it should not reach over 88°F).

To begin dipping, retrieve ganache balls from freezer. Balance one on a fork and submerge in melted chocolate, letting excess drip off and scraping the bottom of the fork against the rim of the bowl if necessary. Gently slide the truffle off of fork and onto the second lined baking tray using a toothpick. Continue like so, coating remaining balls, and re-warming chocolate periodically for a few seconds over hot water as necessary if chocolate becomes too thick. Let truffles set at room temperature until hardened, about 1 hour. I like to work in 3 batches, freezing the ganache balls for about 5 minutes and reheating the chocolate just barely between batches.

Let truffles stand until chocolate coating has set. If your kitchen is warm, you can place them in the fridge. Once hardened, gently melt milk chocolate in a small bowl set over a pot with ½-inch of simmering water (or do it very carefully in the microwave, stopping to stir every 15 seconds). Fill a small resealable plastic bag with melted chocolate and push it into one of the corners. Snip the tip off of that corner and drizzle a thin stream of chocolate over each truffle in a zig-zag pattern.Once set, store truffles in an airtight container in the fridge but serve at room temperature.