Monday, 17 December 2012

Ginger Chocolate Truffles

I like to make balls and truffles to give away as gifts at Xmas time. There's something nice about homemade stuff as gifts I think! This receipe is from Gormandise with A-dizzle & K-bobo.

Ginger Chocolate Truffles


250g of dark chocolate, coarsely chopped
¼ cup of soy milk
6-7 pieces of glace ginger, chopped finely (you could also use crystalised)
1-2 pinches ground ginger (depends how gingery you want it, add more or less to taste)
Cocoa powder for dusting (optional: to make it even more gingery add a pinch of ground ginger to your rolling cocoa)


Heat the soymilk in a small saucepan until small bubbles appear and steam rises off the pan.
Take off heat, add the chocolate and ground ginger and stir vigorously until the chocolate has melted and the ganache is smooth.
Stir through the chopped glace ginger. Place in a container and leave to chill in the fridge for 8 hours or overnight.
Remove ganache from the fridge.
Place about ¼ cup of cocoa powder on a small bowl, and using a teaspoon or a melon baller (these are perfect!), place a spoonful of the ganache into the cocoa, tossing it in the cocoa until covered.
Then dust your palms with some of the cocoa and roll the ganache piece into a ball, and place on a serving plate/whatever plate you like.
Repeat until you run out of ganache.

Note: If you're doing it on a warm day they you're going to want to keep these babies in the fridge as much as possible!

Makes about 30 truffles (depends how big you roll them)

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