Dark Chocolate Ginger Truffles

I am a lover of ginger. I think that ginger is one of those things that people either love or hate. So, if you’re not a ginger lover than perhaps this truffle is not for you. But, if you enjoy its warm and subtly spicy flavor then I do believe you will absolutely love this truffle. I was first introduced to the combination of ginger and chocolate at a chocolate shop in San Francisco several years back. My husband and I visited my sister who was living in Noe Valley at the time and we  happened to walk into the store. It was the first time that I realized that chocolate could be combined with spices and it opened up a whole new world for me. I ordered a bunch of the chocolate and then later chocolate by Vosges started popping up and I was able to  buy exotic chocolates at the grocery stores! And, I have tried the bacon and chocolate bar and I’ve got to be honest, I’m not a fan. Are you?

The filling of this dark chocolate ginger truffle is made of a dark chocolate ganache with freshly grated ginger and then it is coated with an even darker chocolate and topped with a piece of crystallized (candied) ginger. They are so good that someone who sampled them came to me weeks later and asked me to make them for her so she could give them to someone as a gift. That is the thing with truffles. They are very special and if you take the time to make them, they make perfect gifts. Or, perfect treats just for you and nobody else! Enjoy.

Recipe for Dark Chocolate Ginger Truffles

INGREDIENTS

For the ganache filling
4 1/2 ounces of heavy whipping cream
3/4 – 1 tsp. of grated fresh ginger (use a microplane to grate)
5 1/2 ounces of semisweet chocolate, very finely chopped
For rolling, dipping and topping
Dutch-processed cocoa powder (for rolling)
8 ounces of bittersweet chocolate, finely chopped (for coating)
Several pieces of crystallized ginger, cut into thin and small pieces (for topping)
decorative sugar, if desired (for topping)

DIRECTIONS

Heat the cream and ginger in a medium saucepan over medium heat. When it comes to a simmer, immediately pour the very finely chopped semisweet chocolate it and remove from heat. Cover the pan with a lid and allow it to sit for five minutes. After five minutes, use a spoon to stir gently until the mixture is smooth and all the cream is mixed in to the chocolate. Pour the chocolate into a shallow container, cover tightly, and set in the fridge for at least 4 hours.
Take the mixture out of the fridge and open container. Dust hands with cocoa powder and have a bowl of cocoa powder and paper towels very close by. You may want to roll up your sleeves, too! Use a cookie dough scoop to scoop some of the mixture and gently shape into a ball. Drop onto a foil lined container. Continue to scoop and shape and drop until the mixture is gone. Then cover the container tightly and put in the freezer for at least 4 hours, preferably overnight.
Prepare a double boiler with about one inch of water. Once the water begins to steam, put the pan with the bittersweet chocolate on top and stir until it is thin and smooth. Take the ganache filling balls out of the freezer. Line a baking tray with foil. Drop a ball into the chocolate, use a spoon to coat, and then drop on the foil lined tray. Top with a piece of crystallized ginger and sprinkle on some decorative sugar, if desired. Put the tray in the fridge until they harden, then store in an airtight container in the fridge. Store in the fridge but when they are served, serve at room temperature.

Recipe makes approximately 2 dozen truffles.
Recipe Adapted from: Truffles, by Dede Wilson

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