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These Chinese 5-spice chocolate truffles with crystallized ginger are a special and sophisticated treat that’s still very easy to make.
I came across a recipe for an Asian 5-spice chocolate cake the other day and was intrigued by the idea. The author, chef Christian Thornton, suggests to serve the cake with ginger whipped cream and I took those concepts and applied them to the chocolate truffles here.
The crystallized ginger bits give you something to bite into and the 5-spice powder (cinnamon, fennel, clove, star anise and white pepper) adds a very, I would say, sophisticated flavor. The anise comes through quite strongly so if you’re not a fan of its licorice-like taste, then I predict you won’t like these truffles. If you do, I think you’ll love them. It’s something special and out of the ordinary and at the same time very easy to make.
How to make Chinese 5-spice chocolate truffles with crystallized ginger:
You start this recipe with very finely chopped bittersweet chocolate (the finer you chop the chocolate, the easier it will be to melt it).
Next you heat up some cream, butter, the Chinese 5-spice powder and a pinch of salt together in a saucepan. As soon as the mix starts to boil, you pour it over the chocolate and let it sit for a minute.
You stir the mix until it’s nice and uniform, then you mix in the crystallized ginger bits. Now the bowl goes in the fridge for a good three hours to let the mix solidify.
To make the truffles you grab a melon baller or a metal scoop or a simple spoon, scoop out the chocolate and roll it into balls with your hands. (You want to work quickly here because the warmth of your hands will start to melt the chocolate quickly).
You roll each truffle in cocoa powder and you’re done!
Keep the truffles in the fridge until you serve them and don’t inhale before biting into them!
Love chocolate truffles? Check out these Espresso Bourbon Truffles:
Chinese Five-Spice Chocolate Truffles with Crystallized Ginger
- 1/2 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)*
- 1/4 cup finely chopped crystallized ginger
- unsweetened cocoa powder to roll the truffles in
- Add cream, butter, spice and salt to a saucepan, bring to a boil and stir until you have a homogeneous mix.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- 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 or a scoop or spoon, scoop out the chocolate and quickly roll into balls with your hands.
- Roll each ball in the cocoa powder.
- Keep the truffles in the fridge until you serve them and don't inhale when you bite into them (seriously!).
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