These spiced chocolate ginger truffles are flavored with Chinese 5-spice powder (cinnamon, fennel, clove, star anise and white pepper). The spice blend pairs beautifully with the crystallized ginger bits and gives the truffles a delicious and sophisticated flavor.
For another delicious spiced chocolate recipe, also check out this pumpkin spice ganache.
I came across this Asian 5-spice chocolate cake recipe the other day and was intrigued by the idea. The author, chef Christian Thornton, suggests serving the cake with ginger whipped cream and I applied those concepts to these chocolate truffles. The truffles are not very sweet and the anise comes through quite strongly with its unique, licorice-like flavor.
Recipe ingredients and notes:
- The ganache for these truffles is made with Chinese 5-spice powder, salt, crystallized ginger, butter, cream and bittersweet chocolate.
- I used crystallized ginger (rather than powdered ginger) for this recipe. The small ginger bits give you something to bite into and add a nice texture contrast to the chocolate.
- Please be sure to use baking chocolate bars and not chocolate chips or chocolate morsels for this recipe. Chocolate chips and morsels are often designed to keep their shape when heated and therefore have stabilizers in them. Because of that they don't melt properly.
The truffles are finished with unsweetened cocoa powder.
How to make the truffles:
See full ingredient amounts and instructions in the recipe card below!
Step 1. In a small saucepan, heat up heavy cream, butter, spice and a pinch of salt.
Step 2. As soon as the mix starts to boil, pour it over finely chopped bittersweet chocolate. Let sit for 2 minutes.
Step 3. Stir the mix until it's nice and uniform.
Step 4. Mix in finely chopped crystallized ginger. Let cool to room temperature.
Step 5. Cover the bowl and chill in the fridge for 3 hours to let the chocolate solidify.
Grab a melon baller, a 2-teaspoon metal scoop with spring-loaded handle or a simple spoon. Scoop out the chocolate and roll it into small balls with your hands. (You want to work quickly here because the warmth of your hands will start to melt the chocolate quickly.)
Step 6. Roll each truffle in cocoa powder.
Recipe tip:
If you end up with unmelted chocolate, heat a small pot of water, then set the chocolate bowl on it. Let the chocolate warm up enough until everything is melted.
How to store the truffles:
Keep the truffles in an airtight container in the fridge until you're ready to serve them.
How to serve the truffles:
Serve the truffles cold and be careful not to inhale before biting into them!
How long do homemade chocolate truffles keep?
You can store the truffles in an airtight container in the fridge for up to 2 weeks.
More delicious chocolate treats:
- Mini Chocolate Cupcakes with Chocolate Mousse Frosting8 Hours 25 Minutes
- Mini Chocolate Trifles10 Minutes
- Chocolate Bourbon Cake1 Hours 10 Minutes
- Pumpkin Spice Ganache13 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Spiced Chocolate Ginger Truffles
Equipment:
- measuring cups and spoons
- knife and cutting board
- saucepan
- rubber spatula
- plastic wrap
- melon baller OR spring-loaded 2-teaspoon scoop OR spoon
Ingredients:
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon Chinese 5-spice powder
- pinch of salt
- 8 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
- ¼ cup finely chopped crystallized ginger
- unsweetened cocoa powder to roll the truffles in
Instructions:
- Add cream, butter, spice and salt to a saucepan and bring to a boil.
- Pour the hot cream mix over the chocolate and let sit for 2 minutes.
- Stir together until everything is well combined and no large chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to get rid of the last clumps.)
- Stir in the crystallized ginger.
- Cover and put in the fridge for 3 hours.
- With a melon baller, a spring-loaded 2-teaspoon scoop or a spoon, scoop out the chocolate. Quickly roll into balls with your hands.
- Roll each ball in the cocoa powder.
- Keep the truffles in the fridge until you're ready to serve them. Don't inhale when you bite into them.
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