3 hours 30 minutes
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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.
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:
- 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.
How to make the truffles:
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.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Recipe
Spiced Chocolate Ginger Truffles
These spiced chocolate ginger truffles are flavored with Chinese 5-spice powder and crystallized ginger bits.
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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 use 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.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.
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.
More delicious chocolate treats:
- Chocolate Mousse Frosting for Cupcakes8 Hours 25 Minutes
- Mini Chocolate Mascarpone Trifles (no bake)10 Minutes
- Chocolate Bourbon Cake1 Hours 10 Minutes
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