Chinese Five-Spice Chocolate Truffles with Crystallized Ginger
These bittersweet homemade chocolate truffles are flavored with Chinese 5-spice powder (cinnamon, fennel, clove, star anise and white pepper) and crystallized ginger bits.
8ouncesbittersweet chocolate,finely chopped (I used Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
¼cupfinely 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 or a 2-teaspoon 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're ready to serve them and don't inhale when you bite into them.
Notes
*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.