In a saucepan, measure together the cream, molasses, ginger, salt and vanilla bean paste. Whisk to combine.

Set over medium-low heat, and bring the mixture to a simmer.

Turn off the heat, and add the chocolate to the pan. Whisk until melted.

Pour the ganache into a shallow dish, and allow to sit at room temperature until fully set, 1 to 2 hours. Note: You may need to refrigerate the truffle mixture to help it set.

Use a small scoop to portion the ganache, and quickly roll between your hands into balls. (Wearing gloves will help protect the ganache from the heat of your hands, and also keep your hands clean!)

Place the gingersnap crumbs in a small bowl, and roll the truffles to coat.

Place on a parchment-lined sheet tray and keep chilled until served.