Candied Ginger Truffles
These candied ginger truffles have a sharp and wonderful ginger flavor. Be sure to use high quality dark chocolate to get the balance and taste just right.
Ingredients
- 12 oz high quality 70% dark chocolate, finely chopped
- ½ cup heavy whipping cream
- 2 tsp rum optional
- 4 tbsp very finely chopped candied ginger
- cocoa powder for garnish
- 3 oz melted chocolate for dipping chocolate
- small cubes of candied ginger for garnish
Instructions
- In a small sauce pot, heat the cream and rum until gently simmering. Turn off heat and add chopped chocolate, stir gently to make sure all the chocolate is covered in the hot cream. Cover the pot for about 4-5 minutes. Gently whisk until all the lumps of chocolate have melted. Add the finely chopped candied ginger.
- Pour the truffle mixture into a container and cover with plastic wrap. Allow to set at room temperature for 2+ hours (depends how cold your kitchen is).
- With a small truffle scoop (I used a #100) make your truffles. Don’t worry if they are not perfectly round.
- Once they are all scooped, roll the truffles between your hands to get them rounded. This is why it is important that your ganache (truffle mixture) is set firm.
- With your fingers rub a little bit of the chocolate on the palm of your hand. Enough that you can coat the entire truffle, but not so much that you are wearing chocolate all over your clothes!
- Roll the truffle in the chocolate on your hands and then drop it onto a clean piece of parchment to set up.
- Once the truffles are dipped in chocolate, let them set at room temperature. If you are in a hurry you can pop them into the refrigerator or freezer for a couple of minutes to speed things up. Once they are set, coat them in cocoa powder. Just put a little cocoa in a small bowl and gently roll them around. Repeat with all the truffles.
- Pipe a bit of chocolate on the very top with a parchment pastry bag add a very small cube of candied ginger.