Total Time: 3 hours 30 minutes
Jump to Recipe
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.
About the recipe:
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 spiced cake with ginger whipped cream and I applied those concepts to the chocolate truffles here. The spice blend adds a unique and complex flavor to the truffles and the crystallized ginger bits create a nice texture contrast to the chocolate.
Photos of the recipe process:
See full ingredient amounts and instructions in the recipe card below!
- Heat heavy cream, butter, spice and salt in a small saucepan.
- Pour the hot mixture over finely chopped bittersweet chocolate. Let sit for 2 minutes.
- Stir the mix until uniform.
- Stir in finely chopped crystallized ginger. Let cool to room temperature, then cover and chill in the fridge for 3 hours.
- Scoop out the chocolate and roll it into small balls with your hands.
- Roll each truffle in unsweetened cocoa powder.
Full Recipe
Spiced Chocolate Ginger Truffles
These spiced chocolate ginger truffles are flavored with Chinese 5-spice powder and crystallized ginger bits.
Equipment:
Ingredients:
Method:
- Add cream, butter, spice and salt to a saucepan and bring to a boil.½ cup heavy cream, 3 tablespoons unsalted butter, 1 teaspoon Chinese 5-spice powder, pinch of salt
- Pour the hot cream mix over the chocolate and let sit for 2 minutes.8 ounces bittersweet chocolate, finely chopped (I use Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
- 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.¼ cup finely chopped 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. Roll into balls with your hands. (Try to work quickly because the warmth of your hands will start to melt the chocolate.)
- Roll each ball in the cocoa powder.unsweetened cocoa powder to roll the truffles in
- Keep the truffles in the fridge until you're ready to serve them. Serve them cold and don't inhale when you bite into them.
Recipe notes:
*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.
Storage: Keep the truffles in an airtight container in the fridge for up to 2 weeks.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More delicious chocolate treats:
- This mini trifle recipe takes only 10 minutes to make and the trifles are delicious.
- This Bourbon chocolate cake is full of Bourbon and chocolate flavor.
Comments
No Comments