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.
Servings: 25 truffles
Calories: 540kcal
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 used 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.
- 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.
Nutrition
Calories: 540kcal