Spiced Chocolate Ginger Truffles
User Reviews
4.5
12 reviews
Excellent
Spiced Chocolate Ginger Truffles
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These spiced chocolate ginger truffles are flavored with Chinese 5-spice powder and crystallized ginger bits.
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Ingredients
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon Chinese 5-spice powder
- pinch of salt
- 8 ounces bittersweet chocolate, finely chopped (I use Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
- ¼ cup finely chopped crystallized ginger
- unsweetened cocoa powder to roll the truffles in
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Instructions
- Add cream, butter, spice and salt to a saucepan and bring to a boil.
- Pour the hot cream mix over the chocolate and let sit for 2 minutes.
- Stir together until everything is well combined and no large chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to get rid of the last clumps.)
- Stir in the crystallized ginger.
- Cover and put in the fridge for 3 hours.
- With a melon baller, a spring-loaded 2-teaspoon scoop or a spoon, scoop out the chocolate. Roll into balls with your hands. (Try to work quickly because the warmth of your hands will start to melt the chocolate.)
- Roll each ball in the cocoa powder.
- Keep the truffles in the fridge until you're ready to serve them. Serve them cold and don't inhale when you bite into them.
Notes
- *Please be sure to use baking chocolate bars and not chocolate chips or chocolate morsels for this recipe. Chocolate chips and morsels are often designed to keep their shape when heated and therefore have stabilizers in them. Because of that they don't melt properly.
- Storage: Keep the truffles in an airtight container in the fridge for up to 2 weeks.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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