At Christmas Mr OC buys me a big box of chocolates – he knows how to keep me sweet. He normally asks for mainly cherry chocolates – you see, he definitely knows how to keep me sweet. This year the chocolate shop ignored his request. This was initially a bit disappointing as there was only one cherry chocolate in the box – horrors! But as it turned out it was a good thing as I got to try every chocolate in their selection and a particular favourite was the chocolate coated crystalized ginger.
I knew I had to make some and soon. I have a jar of stem ginger in syrup in the cupboard, so I decided to use this as the flavouring in my truffle recipe. I made them yesterday as a present for Mr OC. They aren’t as beautiful as a shop bought truffle, but they are very tasty. One tip though – don’t leave them by a warm radiator before you give them to the lucky recipient, this only leads to disaster. They are best kept in the fridge. Oh well, lesson learned.
Makes about 20 truffles.
100g best quality dark chocolate
200ml double cream
60g stem ginger in syrup, chopped finely
25g caster sugar or cocoa powder to coat the truffle
Break the chocolate into small pieces or whizz to rubble in a food processor and place into a bowl. Pour the cream into a small pan and heat to just below boiling point. Pour the hot cream over the chocolate and leave for a minute and then stir until smooth. Place in the fridge for about two hours until the mixture is thick enough to roll into truffles. Add the chopped ginger to the mixture and stir well.
Now, you can roll teaspoonfuls of the mixture into small balls like I did yesterday, or you can shape them roughly into ball shapes using two spoons. I think I like the rough and ready look a little better. Take a look at my Cherry Truffles and see what you think.
Then coat the truffle in caster sugar or cocoa or even chopped nuts, whatever takes your fancy. Store in the fridge and enjoy regularly.
Choclette recently made some gorgeous looking Ginger Chocolates so pop over and take a look at her lovely recipe.