Pour heavy whipping cream, molasses, cinnamon, ginger, cloves, and nutmeg into a small saucepan. Heat over medium heat, stirring often, until it just begins to boil.

Remove it from the heat and allow it to sit for 30 minutes.

Once again heat it over medium heat just until bubbles form around the edge of the pan.

Remove it from the heat and add the finely chopped milk chocolate and vanilla.

Stir it just until the chocolate is completely submerged in the cream, then let it sit for 2-3 minutes. Stir until smooth and creamy. If you still have any chunks of chocolate remaining, you can gently heat it over low heat until melted.

NOTE: Do not over heat this ganache (the chocolate mixture) or the cocoa butter will rise to the surface and your truffles will be oily. If this happens, you can stir in a tablespoon of cold cream which will help bring the mixture back together, just be aware that your truffles will be softer.

Fill a disposable pastry bag or a zip top bag with the gingerbread ganache.

Pipe it into the gingerbread mold filling the cavities about ¾ of the way full.

Refrigerate for one hour, then freeze for another hour.

Un-mold the gingerbread men truffles. If they are sticking at all, freeze for a while longer.

Allow truffles to come to room temperature before serving.

If desired, decorate gingerbread men with frosting, melted chocolate, and candies.

Keep them stored in an airtight container.

If kept in a cool dry place they will keep up to two weeks.

If you keep them refrigerated they will keep for about three weeks.