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
- Chop the chocolate and ginger finely; to the size of gravel in the food processor or a heavy knife .
- Put the chopped chocolate in a large heatproof bowl.
- 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.
- 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.
- Shake the cocoa powder onto a large plate
- 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
- Drop the ball into the cocoa powder
- Roll the truffles in the cocoa, then leave them in a cool place for an hour to set.