Ginger Truffles

I discovered these truffles only recently and I can't stop nibbling on them. I've already given them to several people and everyone asks for more. For me, the combination of sweet chocolate with spicy ginger and pepper is so addictive and just plain wonderful. Plus, they look so colorful and inviting.

ginger truffles

They take a bit of practice to make, but they don't have to be perfect, because they're pretty anyway :)

ginger truffles

Directions – ginger truffles:

Finely chop the ginger. Coarsely chop 100 g of the dark couverture and the milk couverture, then melt them together with the cream in a double boiler. Add the ginger and let it cool, then whip into a fluffy mass, transfer to a piping bag and pipe out about 35 truffles the size of a hazelnut. It's best to pipe them onto a board so you can put them in the fridge. Chill for at least 30 minutes.

Meanwhile, crush the pepper and the brittle and spread them on a plate.

Melt the remaining dark couverture in a double boiler and dip each truffle thoroughly in it. Set aside for a moment to let the excess chocolate drip off, then roll in the brittle-and-pepper mixture. Set aside to dry, preferably in a cool place.

Source: Brigitte – Weihnachten – GU

Additional information:

You can store them in the fridge for up to 2 weeks.