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Ginger & Chocolate Truffles

Prep Time25 minutes
Cook Time4 minutes
Total Time29 minutes
Servings: 25 Truffles
Author: Louise

Ingredients

  • 125 ml Whipping cream
  • 250 g fine-quality Dark chocolate 54%, finely chopped in a food processor
  • 25 g unsalted Butter
  • 2 Tbl stem ginger The kind you find in syrup, diced finely
  • 4-5 Tbl cocoa sieved

Instructions

  • Bring the cream and butter just to a simmer in a saucepan over moderate heat. Remove from heat, then add chocolate and diced stem ginger and stir gently with a heatproof rubber spatula until ganache is smooth.
  • Pour into a bowl, cover and chill the ganache mixture for 2-3 hours or until firm.
  • Remove the ganache from the fridge and roll into 25 balls.  When you’re ready to coat them simply pour the cocoa powder into a shallow bowl or dish.  Drop two or three truffles onto the powder and shake the dish to and fro, proceed with the remainder.  Chill on a tray until needed. 

Notes

I managed to find stem ginger ready diced from Sainsbury's, I then drain most of the syrup away and then added to the ganache.