Chocolate Orange and Stem Ginger Truffles

Chocolate , Orange & Stem Ginger Truffles

Last year chocolate truffles went down very well , and though Nick the lovely boyfriend has assumed responsibility for the majority of the Christmas gift making I found a lovely jar blue and white jars filled with stem ginger that seemed to pretty to pass up so I decided to make Stem Ginger and Chocolate Truffles as a gift for my grandmother sneakily this will also leave me with plenty of stem ginger for Christmas cooking .

If you have never made truffles before they are ridiculously easy Nigel Slater has a very easy recipe which makes 500g of chocolate truffles

I added cointreau ( orange liquer) and stem ginger but many additional ingredients work well and you  can also roll them in other dry ingredients , coconut is  particularly good if you add rum to the mixture, or if you add amaretto coat in crushed almonds . You could even top with a coffee bean and use a coffee liquer like kahlua the options are endless .

These are also fantastic things to take to dinner parties beats a box of After Eights but do check out this insanely cute recipe for After Eight cupcakes

Stem Ginger , Orange and Chocolate Truffles
Makes about 500g

450g fine chocolate
75g of stem ginger
3 tbsp of Cointreau  ( orange liqueur)
275ml whipping cream
cocoa powder for dusting

  1. Chop the chocolate and ginger  finely; to the size of  gravel in the food processor or a heavy knife .
  2. Put the chopped chocolate in a large heatproof bowl.
  3. Bring the cream to the boil in a small pan, just as it reaches boiling point, remove from the heat and pour slowly into the chocolate, beating gently with a wooden spoon, the chocolate should all melt into a thick, glossy, dark-brown cream.
  4. Place the basin of chocolate in the fridge to stiffen should take an hour but if you leave it longers it doesn’t matter too much.
  5. Shake the cocoa powder onto a large plate
  6. Using two teaspoons, scoop out a ball of truffle , I make them two bite size and roll them in you hands to form a ball the warmth of your hands will melt the chocolate
  7. Drop the ball into the cocoa powder
  8. Roll the truffles in the cocoa, then leave them in a cool place for an hour to set.
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8 Responses to Chocolate Orange and Stem Ginger Truffles

  1. Anne says:

    Mmm they sound gorgeous

  2. gerilwalton says:

    Truffles look great!

  3. Nicisme says:

    Merry Christmas Becky, hope you had a wonderful day!

  4. Hippolyra says:

    These look lovely – I may have to make some for new year!

  5. Helen says:

    Gorgeous! And I also love how easy truffles are to make – and such a decadent gift. Lovely jars too.

  6. Ginger says:

    Lovely! We’ve finished all the Christmas chocolate otherwise I’d be making these.

  7. Morcheller says:

    Nice!
    I have made several attempts at orange ginger truffles over the last four or five years and have never been happy with the results. The always seem to turn out bitter.
    I’ve tried fresh ginger, candied ginger, powdered ginger, and ginger flavoring; nothing seems to work for me. so, my question is; what is stem ginger? I don’t ever recall seeing anything like that. Of course, it may be the simple matter that I am in the US and we don’t have it here.
    If you know of a source, I’d love to try it. I’ve known that there had to be a way, it just has evaded me.
    Thanks,
    Mike

    • Becky says:

      Stem ginger is also known as preserved ginger stem a young ginger that has been peeled and preserved in sugar syrup. The syrup is usually quite sweet and provides a good contrast to the spicy, golden nuggets of ginger.

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