Last Updated on
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!
—————
Related Post:
Love chocolate truffles? Check out these Espresso Bourbon Truffles:
Chinese Five-Spice Chocolate Truffles with Crystallized Ginger
Ingredients:
- 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
Instructions:
- 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!).
Notes:
Nutrition
Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!
Want to save this recipe idea for later? Pin it:
I woudl never have thought of adding Chinese five spice to truffles! These look AND sound amazing Nicole! x
Thank you, Louise! It is definitely an unusual flavor combination, but REALLY good. :)
That is just the loveliest photo ever! I am positive that those truffles are just to die for! I am thinking that ginger, 5 spice and that chocolate are SUPER – ok, well, I’ve talked myself into it – I’ll be making these soon! Thanks for a great recipe AND another beautiful photo!
And thank YOU so much for your nice comment, Wendi! :)
Very brave and interesting idea! I would definitely give it a try! :)
Thank you so much, Fanny! Yes, I am sometimes brave in the kitchen. :)
My love for truffles has no limits, lol. And I like licorice a lot so these are a win win for me, great recipe. Love the coffee cup. Take care.
Thanks, Stacey! I love that cup too, found it in an antique store and was immediately smitten with the tall, curvy handle. :)
I would call these a grown up cookie. I am so glad I am a grown up!
Definitely grown-up food! :)
Definitely sounds like something special Nicole! Lovely!
Thank you, Mary Ann! :)
I gotta try these. Sweet tooth time. Thanks!
You’re most welcome. Thanks for coming by, Keith! :)
What an interesting flavour combination, I have never thought to use Chinese five spice in sweet recipes but it does makes sense to as all it’s individual components work well in sweet dishes. Lovely photo too (as always) :)
Thank you, Hannah! It didn’t know exactly what to expect but it turned out really well. :)
These sounds spectacular! I love the candied ginger and use it often, its a refreshing pop of flavor and I bet works perfectly in these.
Candied ginger is awesome, isn’t it? I always keep a bag in the pantry. Need to work on incorporating it into recipes more often.
I really love Chinese 5 spice and I don’t know why I don’t use it more. But I’m hanging my head in shame right now because I have a bottle of it that is almost full. I brought it from our old house — 15 years ago :-( I think I need to buy a new container. Now for your wonderful shot — yes it looks perfect. A touch of old-fashioned elegance. I feel as if I stopped by an elderly aunt’s and we’re in her parlor. Have a great day!!
Yes, definitely buy a new container! :) I have to admit that so far I haven’t used Chinese 5-spice much either…
Wow! What a flavor pairing. I love gingered whipped cream and love the suggestion with the spiced chocolate. I must try this. As always, lovely photography. I sometimes spend an hour just looking at the pictures on your site. Thanks for a lovely recipe.
That is SUCH a nice compliment, thank you so much, Kim, I truly appreciate it. :)